Skull Chicken Pot Pies (Print Version)

# Ingredients:

01 - 1/2 teaspoon of salt.
02 - 10.5 ounces of cream of mushroom soup.
03 - 10.5 ounces of cream of chicken soup.
04 - Two seamless Crescent Dough Sheets (8 ounces each).
05 - 1 1/2 teaspoons of ground black pepper.
06 - 1 teaspoon of garlic powder.
07 - 2 teaspoons of onion powder.
08 - 1/2 cup of frozen veggies.
09 - A pound of boneless, skinless chicken breasts.

# Instructions:

01 - Set your oven to heat at 375°F.
02 - Shred your cooked chicken once it’s ready.
03 - Combine the shredded chicken with everything except the Crescent Dough Sheets.
04 - Cut each Crescent Dough Sheet into four squares after rolling it out flat.
05 - Place one piece of dough into the skull mold, letting the edges hang over a bit.
06 - Scoop 1/2 cup of the mix into the mold, then fold the extra dough on top to seal it up.
07 - Push down gently to form the skull shape.
08 - Pop it in the oven and bake for 30 minutes.
09 - Give it around 5 minutes to cool off before taking it out of the mold.

# Notes:

01 - Double-check that your chicken is cooked before shredding it up.
02 - Feel free to swap in your go-to veggies to customize the filling.

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