Press them in the cupcake pan along the bottom and up the sides
In a bowl mix the soup, thawed vegetables and cut up chicken
Spoon the filling mix into the cups – be careful not to overfill – it will bubble up while cooking
Using a pizza cutter, cut strips of crescent dough to cover the top of the cups – I did 2 across each way – so four strips total per cup.
Bake about 18 minutes – until top and sides are golden brown. If the top gets too brown, cover it with foil until the bottom is cooked. I used a knife to peek along the side of the cup to check to see how cooked the sides were.
Let cool and then use a knife to loosen and lift out of cups.