Mini Chicken Pot Pie

1 c deli rotisserie chicken (cooked and chopped)
1 can condensed cream of chicken soup
2 sheets refrigerated crescent dough

Preheat oven to 375 degrees. Chop up cooked deli rotisserie chicken into tiny pieces.

Mix chicken with Libby’s® Diced Carrots (drained), Libby’s® Sweet Peas (drained) and cream of chicken soup.

Use wide mouth mason jar or 3-inch circle cookie cutter to cut circles into crescent dough sheets.

Spray regular sized muffin tin with cooking spray. Place dough circle in each muffin cavity, creating small bowl shape.

Spoon pot pie mixture into each dough cup, taking care not to overfill. 

Bake for 15 minutes or until dough is golden brown and fully cooked. 

Allow to cool before packing in lunchbox with your other favorite Libby’s® Fruits & Vegetables!