1 Can of Cream of Chicken
1 cup of Chicken (diced and cooked)
1 1/2 cups of frozen vegetable medley defrosted
2 rolls of Crescent Dough
1 cupcake or mini cupcake pan
Preheat your oven to 375 degrees.
First you will need to slice and dice your chicken into cubes. I picked up some stir fry chicken cutlets from De Montes, Any type of Boneless Chicken Breast will do. Once you cube the chicken, throw it in a frying pan over medium heat, putting a tad bit of oil (olive) at the bottom of the pan. Cook the Chicken all the way through (about 10-12 minutes should be good).
In a bowl mix your veggies and your cream of chicken all together. Then toss in your chicken that is cooked and combine evenly in the bowl.
Keep your crescent rolls refrigerated up until this point when you are ready to use them. Taking them out earlier will make it tricky to unravel and place in the pan. The cooler they are the easier it will be to cut and lay in the pan.
If you can find seamless crescent rolls, your golden, if not don't worry, you can patch the strips together. Roll out the crescent dough and make a slice down the middle, they should look like rectangles. If the strips are perforated, just patch them together. You can use a 3.5 inch round cookie cutter to make them perfect circles or do what I did and just lay them in the pan as squares. Lay each square into a cup cake pan that is greased or lightly sprayed, making sure the dough goes up on all sides. Fill each cup with about a tablespoon or so of the mixture, make sure you don't overfill as they will bubble up as they cook.
If you don't want to use crescent roll dough, you can also use pie crust, the type you roll out. You can find it right next to the crescent rolls. If you use a mini cup cake pan, just use small dough circles or squares.
Bake in the oven at 375 degrees for about 15-18 minutes or until you see the crust golden brown.