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Chicken Pot Pie Cupcakes

 37 Ratings
11 Comments
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 12

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

Ingredients

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™ refrigerated Crescent Dough Sheet
1
tablespoon butter, melted

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Directions

  • 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.

Expert Tips

If substituting crescent rolls for the dough sheet, be sure to firmly press perforations to seal before spreading with soup mixture.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
470mg
470%;
Total Carbohydrate
22g
22%
(Dietary Fiber
0g
0%
  Sugars
4g
4%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
0%;
Iron
6%;
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.

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