Spray muffin trays with a cooking spray that prevents sticking.
Spread out the crescent roll dough and press the edges together.
Cut out 12 circles from the dough using a cookie cutter.
Push the dough into the muffin pans, making sure to cover the sides.
In a big bowl, combine the soup, defrosted veggies, and shredded chicken.
Put the filling into each muffin cup, but do not fill them too much.
Cut pieces of dough with a pizza cutter and place them on the muffin cups.
Put in the oven and bake for around 18 minutes, until the top and sides turn a light golden brown.
If the top of the dish starts to get too brown, put aluminum foil on top and continue baking.
Allow to cool and then use a knife to remove the muffins from the tins.
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