Mini Chicken Pot Pies

Ingredients

• 1 cup Cooked Chicken cubed
• 3/4 cup Cream of Chicken Soup most of a 10 3/4 oz can
• 1/4 cup Sour Cream light is fine
• 1 cup Frozen mixed vegetables
• 1 tube Refrigerated Crescent Rolls 8 oz
• 1/4 teaspoon Poultry Seasoning
• 1 pinch Pepper about 1/8 teaspoon

Instructions

1. Preheat oven to 375 degrees.
2. Thaw frozen vegetables completely (defrost in microwave if desired).
3. Mix together soup and sour cream in a medium bowl. Stir in poultry seasoning and pepper. Then mix in the chicken and vegetables.
4. Lightly flour your work surface, then unroll crescent dough. Pinch together diagonal lines. Cut into 8 squares.
5. Spray 8 regular size muffin cups with nonstick cooking spray. Place a crescent square into each muffin cup, pressing down so just the corners extend above the top of the muffin pan. Spoon chicken mixture into each crescent lined muffin cup (about 1/4 cup each).
6. Bake 18-20 minutes until crescents are deep golden brown. Wait about 5 minutes before removing mini pot pies from the muffin tin. Serve immediately.