Mini Chicken Pot Pie Campbell’s Creamy Herb & Garlic Soup 2 Pillsbury Crescent Rolls Dough Sheet Frozen Vegetables, thawed 1 Cup Chicken in small pieces Pre-heat 400 deg Cut out 3 in rounds Press in the cupcake pan Mix the soup, vegetables & chicken Spoon filling in cups – don't overfill – it will bubble up Cut strips of crescent dough for tops of cups – 4 strips per cup. Bake 18 minutes – until top and sides are golden brown. If top gets too brown, cover it with foil until bottom is cooked.
Crescent rolls on the bottom of a sprayed pan, then sausage crumbles, 2 cups of mozzarella cheese, then whip 6 eggs and 1 cup of milk together pour over the top and bake on 425* for 20 minutes. Season with salt and pepper over the top.