Mini chicken pies

20 minutes prep time


2 8oz round individual baking dishes

1 large cooked chicken breast (finely chopped )

1 tube cresent rolls (large size)

1 can cream chicken soup

1/4 cup frozen carrots & peas (mixed)

4 oz cream cheese ( room temperature)

1/ 4 cup shredded cheddar cheese

1 tsp onion powder

1 tsp garlic powder

1 tsp black pepper

Pre heat oven at 375

In a large bowl add chicken , cream cheese , cream of chicken soup . Mix until smooth then add carrots with peas , cheese , onion powder , pepper , garlic powder. Mix set aside. Spray baking dishes then use 3 cresent rolls for each dish . Press each one on bottom and on sides. Leave the extra hang over the sides. Fill each one of the dish to the very top . The dough on the sides bring to the top and press the togther until its completely closed on top. Bake at 375 for 25 to 30 minutes