Skull Chicken Pot Pies (Print Version)

# Ingredients:

01 - 1.5 teaspoons of ground black pepper.
02 - A pound of chicken breast without skin or bones.
03 - Two cans (8 oz each) of Crescent Dough Sheets, no seams.
04 - A 1/2 cup of frozen veggie mix.
05 - A 10.5 oz can of cream of mushroom soup.
06 - A 10.5 oz can of cream of chicken soup.
07 - 1 teaspoon of garlic powder.
08 - 2 teaspoons of onion powder.
09 - 1/2 teaspoon of table salt.

# Instructions:

01 - Set your oven to 375°F and let it warm up.
02 - Cook your chicken, then pull it apart into shreds.
03 - In a bowl, mix the shredded chicken with all the other ingredients, but keep the Crescent Dough Sheets aside for now.
04 - Spread out the Crescent Dough Sheet and cut it evenly into four pieces.
05 - Grab one dough piece, flatten it into a skull mold, and leave a little dough hanging over the edges.
06 - Put 1/2 cup of your filling into the skull mold and fold the extra dough back over to seal it up.
07 - Push the dough down firmly inside the skull shape.
08 - Bake them in the oven for half an hour.
09 - Wait about five minutes after baking before popping the skulls out of the molds.

# Notes:

01 - Before shredding, make sure the chicken is fully cooked through.
02 - Feel free to switch up the veggies with whatever you like best.

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