2 cups diced cooked chicken
1 vegetable cup (4 oz.) Libby's Diced Carrots, drained
1 vegetable cup (4 oz.) Libby's Sweet Peas, drained
1 can (10.5 oz.) condensed cream of chicken soup
1 sheet refrigerated crescent dough
1. Preheat oven to 375°F. Spray 12-count muffin tin with non-stick cooking spray. Set aside.
2. In medium bowl, mix together chicken, carrots, peas and soup.
3. Lay crescent dough on flat surface. Using wide-mouth mason jar or 3-inch circle cookie cutter, cut circles into dough sheets. Place 1 dough circle in each muffin hole and press against edges.
4. Spoon pot pie mixture into each dough cup, taking care not to overfill. Bake 15 minutes or until dough is golden brown and cooked. Cool 5 minutes before removing from tin.