Mini Chicken Pot Pies

1. Preheat the oven to 375ºF.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the chicken, garlic, and onions to the skillet and cook until the chicken is cooked through.
4. While the chicken is cooking, beat together the cream cheese and 1 tablespoon of melted butter in a medium-sized mixing bowl, until smooth.
4. Once cooked, add the chicken, onions, and garlic into the cream cheese mixture.
5. Once those are stirred in, add the peas, shredded carrots, milk, and salt and pepper. Mix well.
6. Set the mixture to the side and begin separating the crescent rolls into 8 triangles and place them down on a baking sheet sprayed with cooking spray to prevent them from sticking.
7. Place 1 tablespoon of filling into the center of each of the crescent roll triangles, and fold the corners up to create a seal, making sure the dough is fully sealed.
8. Repeat this process with the remaining crescent rolls.
9. Brush the tops of each of the crescent rolls with the remaining tablespoon of melted butter, and bake for 11-13 minutes or until the rolls turn golden brown.

(Recipe adapted from Pennies on a Platter.)