Chicken Mini Shepherds Pie

Another new creation and I absolutely love this!  It was so easy and great.  Made these in a popover pan so they are easy to handle.  Try them...I bet you'll love em.

Chicken Mini Shepherds Pie

1 roll refrigerated crescent rolls
2 cups shredded mild cheddar cheese
1 large boneless, skinless chicken breast
Leftover Mashed Potatoes - about 1 1/2 to 2 cups
1 Tbsp. ground pepper
1 tsp. salt (unless potatoes are already salty)
2 green onions, chopped
2 Tbsp. butter
Cooking Spray

Melt 2 Tbsp. butter in a skillet.  Cut the chicken breast into very small pieces.  Add to skillet.  Add pepper and salt and sauté for about 6 to 8 minutes, until the chicken is done.

Meanwhile, using a large popover-type muffin pan, spray it with cooking spray.  Roll out the crescent rolls and press them into the muffin cups until they form a bowl.  Be sure to cover the bottom and up the sides.  I had a large one, so it made 4 muffin cups. 

Grab some leftover mashed potatoes from the fridge and place about 2 Tbsp. into the bottom of each crescent roll cup.  Top with chopped green onions.  Sprinkle about 1 Tbsp. of the cheese on top of the green onions.

When the chicken is done, layer it on top of the muffin cups evenly and top them with the remaining cheese.  Bake in a preheated 400 degree oven for about 12 to 15 minutes.

Remove and serve immediately.  *You could also use ground beef or leftover steak to make these.

Enjoy!