Averie Cooks

-1 Preheat oven to 375F and spray a standard 12-count muffin pan very well with cooking spray; set aside.
-1 Unroll the two cans of crescent rolls. If using crescent rolls rather than crescent roll dough sheets, you will need to pinch the seams together. (If using biscuit dough, flatten in your palms, following what I do in Easy Mini Pot Pies, and if using pie crust dough, you'll want to roll it 1/4-inch thin.)
-1 Now with your unrolled crescent dough, you should have two large "slabs" of dough.
-1 Cut each slab into 6 evenly sized pieces, so 12 in total. (You'll need 12 pieces of biscuit dough and cut the pie crust into 12 evenly sized squares about 3x3-inches each).
-1 Press each square of dough into one of the 12 cavities of your prepared muffin pan; set aside.
-1 To a large bowl, add the mixed vegetables (it's okay if they aren't fully thawed), the chicken, soup, and stir to combine.
-1 Dollop a bit of the filling mixture over the top of each piece of dough in the prepared pan; fill them evenly. I let the sides flop as they wish and do not try to seal them.
-1 Evenly top with the cheese.
-1 Bake for about 15 minutes, or until the cheese has melted, and the crescent roll dough is set and golden, but make sure not to burn them. Start checking at 12 minutes to be sure. You mini pot pies may need more or less time than the 15 minutes called for, so bake accordingly. Tip - Rotate the muffin pan once midway through baking to ensure even cooking.
-1 Serve immediatley. Mini pot pies are best warm and fresh. Leftover pot pies will keep airtight in the fridge for up to 4 days or in the freezer for up to 2 months, noting that the texture of the crust will change and not be as light as when freshly baked.