• 14 ounces Cream of Chicken Soup
  • ¼ cup Chicken Stock
  • 3 packages Crescent Rolls(you will have to seal the seams)
  • 9 ounces frozen mixed vegetables, thawed
  • 1 cup chicken, shredded


  1. Preheat the oven to 400*
  2. Spray muffin tins with a non stick spray
  3. Lay the crescent roll dough out flat, pinch seams together
  4. Using a biscuit cutter, cut out 12 rounds from the dough
  5. Press the dough into the muffin tins, including up the sides
  6. In a large bowl, mix together the soup, thawed vegetables and the shredded chicken
  7. Spoon the filling into each muffin cup, do not overfill
  8. Using a pizza cutter, slice strips of dough and lay across the tops of the muffin cups
  9. Place in the oven and bake for about 18 minutes, until the top and sides are a light golden brown.
  10. If the top begins to brown too quickly, cover with aluminum foil and bake
  11. Let cool and use a knife to loosen from the muffin tins.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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