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Individual Hand-Held Crescent Dough Pot Pies

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Individual Hand-Held Crescent Dough Pot Pies
  • Prep 15 min
  • Total 45 min
  • Servings 12
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Try a fun new way to have chicken pot pie in a cupcake form!
Updated Jun 16, 2021

Ingredients

  • 1 can (18.5 oz) Progresso™ Rich & Hearty chicken pot pie style soup
  • 1/3 cup Betty Crocker™ mashed potatoes
  • 1/2 cup frozen mixed vegetables, cooked
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon pepper
  • 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
  • 1 tablespoon butter, melted
Make With
Make With
Pillsbury Crescents

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If substituting crescent rolls for the dough sheet, be sure to firmly press perforations to seal before spreading with soup mixture.

Nutrition

170 Calories, 8g Total Fat, 3g Protein, 22g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
470mg
20%
Potassium
40mg
1%
Total Carbohydrate
22g
7%
Dietary Fiber
0g
0%
Sugars
4g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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