Chicken Pot Pie Cupcakes

Chicken Pot Pie Cupcakes

Try a fun new way to have chicken pot pie in a cupcake form!

Prep Time

15

Minutes

Total Time

45

Minutes

Makes

12

servings

1
can (18.5 oz) Progresso® Rich & Hearty chicken pot pie style soup
1/3
cup Betty Crocker® Potato Buds® mashed potatoes (dry)
1/2
cup Green Giant® frozen mixed vegetables, cooked
1/4
teaspoon dried thyme leaves
1/4
teaspoon pepper
2
cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated flaky dough sheet
1
tablespoon butter, melted
  1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  2. In medium bowl, mix soup, potatoes (dry), cooked vegetables, thyme and pepper.
  3. Unroll 1 can of dough; spread with half of soup mixture. Starting at shortest side, roll up; pinch edges to seal. Cut into 6 slices. Place 1 slice in each of 6 muffin cups. Repeat with remaining dough and soup mixture.
  4. Bake 25 to 30 minutes or until golden brown. Brush top of each with melted butter; remove from pan. Serve immediately.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
If substituting crescent rolls for the dough sheet, be sure to firmly press perforations to seal before spreading with soup mixture.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 170
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 5mg;
  • Sodium 470mg;
  • Total Carbohydrate 22g
    • (Dietary Fiber 0g,
    • Sugars 4g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.