Mini Chicken Pot Pies

Ingredients:

• 1 tablespoon Olive oil
• 1 pound boneless skinless chicken breasts, cut in 1/2-inch cubes
• 2 teaspoons Garlic Garlic Seasoning
• 2 teaspoons Spinach and Herb Seasoning
• 8 ounce tube crescent dough sheet
• 10-3/4 ounce can cream of chicken soup
• 1 cup frozen mixed vegetables
• 1 cup shredded Cheddar cheese

Directions:

1. Preheat oven to 375 degrees. In large skillet, heat olive oil over medium-high heat. Add the next 3 ingredients and saute until chicken is browned.
2. Meanwhile, unroll crescent dough on a piece of aluminum foil and press to make 10x13-inch rectangle. Cut dough into 12 squares. Lightly grease a 12-count muffin pan; press dough into the bottom and up the sides of each cup.
3. Add remaining ingredients to the chicken mixture in skillet and spoon mixture into each cup. Bake 12-15 minutes or until nicely browned. Let cool 5 minutes before removing from muffin pan. Salt and pepper to taste. Makes 6 servings. Serve with fresh fruit.

Recipe from the kitchen of Tastefully Simple.

Freeze for later: Cook the chicken and combine with soup, vegetables and cheese. Place in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely and finish preparing as directed above.