These mini chicken pot pies are ridiculously easy. Seriously… they only have 6 ingredients! And you can make them from start to finish in about 30 minutes. Serve them with a little side salad and it makes a quick and simple weeknight dinner!

14 ounces Cream of Chicken Soup
¼ cup Chicken Stock
3 packages Crescent Rolls(you will have to seal the seams)
9 ounces frozen mixed vegetables, thawed
1 cup chicken, shredded
How To Make Mini Chicken Pot Pies
Preheat the oven to 400*
Spray muffin tins with a non stick spray
Lay the crescent roll dough out flat, pinch seams together
Using a biscuit cutter, cut out 12 rounds from the dough
Press the dough into the muffin tins, including up the sides
In a large bowl, mix together the soup, thawed vegetables and the shredded chicken
Spoon the filling into each muffin cup, do not overfill
Using a pizza cutter, slice strips of dough and lay across the tops of the muffin cups
Place in the oven and bake for about 18 minutes, until the top and sides are a light golden brown.
If the top begins to brown too quickly, cover with aluminum foil and bake
Let cool and use a knife to loosen from the muffin tins.

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