Chicken Pot Pie-lettes

• 2 can refrig. crescent roll dough
• 1 lb boneless chicken brast, diced
• 1 cup mushrooms, diced
• 1 1/2 cup frozen mixed veggies
• 1 can cream of chicken soup
• 1/2 cup chicken broth
• 1 salt, pepper & garlic to taste
• 1 shredded colby jack cheese, for topping
• 1 dried parsley flakes, for garnish

1. Heat a little olive oil in a skillet & toss in raw diced chicken.
2. Season with salt & pepper & saute until cooked thoroughly but still moist.
3. Preheat oven to 375F & grease a cupcake tin.
4. Unroll crescent rolls & line cupcake cups with them, one per cup.
5. make sure the crescent dough is not too thin, & make sure both the bottom and sides of cups are lined with dough.
6. Blend soup, broth, mushrooms & mixed veggies with chicken.
7. Season the mixture with more salt, pepper & garlic, to taste.
8. bring mixture to a slight boil then remove from heat.
9. Spoon helping of chicken mixture into dough lined cups.
10. Make sure not to overflow the cups!
11. Next, top with punches of the shredded cheese.
12. Pop in the oven & bake for about 11-12 minutes, or until cheese is melted & pastry is golden brown.
13. Serve sprinkled with parsley & enjoy :)

crescent roll dough, chicken brast, mushrooms, cream of chicken soup, chicken broth, salt, jack cheese, parsley

Taken from cookpad.com/us/recipes/360824-chicken-pot-pie-lettes (may not work)