Chicken Pot Pie

Chicken Pot Pie

1 package chicken thighs
1 package frozen veggie mix (corn, green beans, peas 12 ounces)
2 ounces cream cheese
1 can cream of chicken soup
1/2 cup of milk
1 package crescent rolls
1 thawed pie crust


Heat oven to 375.
Remove excess fat from chicken thighs cut into inch pieces.  Add to skillet over medium high heat with a drizzle of olive oil.  Season with garlic powder, poultry seasoning and R.R. chicken seasoning. Cook through.
Add soup, milk, cream cheese and frozen veggies. Heat until boiling, stirring constantly.
Let simmer for 5 minutes.
While simmering, unroll crescent dough.  Spray muffin tin, place one crescent triangle into each muffin.  Place one spoonful of pot pie mix into each triangle.  Fold each one over to make mini pot pies.
Bake 11 minutes.

As mini pies are baking, place one pie crust in a glass pie dish and fill with remaining pot pie filling.  Top with second pie crust.  Cut 2-4 vents and flute the edges.  When the mini pies are done, raise oven temp to 425 and bake pie for 20 minutes.