Crescent Chicken Pot Pie Cupcakes

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READY IN: 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/2 ounce) can progresso rich & hearty chicken pot pie style soup
  • 13
  • 12
    cup frozen mixed vegetables, cooked
  • 14
  • 14
    teaspoon pepper
  • 2
    (8 ounce) cans crescent roll dough (the sheets without the perforations)
  • 1
    tablespoon butter, melted
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DIRECTIONS

  • Heat oven to 375°F Spray 12 regular-size muffin cups with cooking spray.
  • In medium bowl, mix soup, potatoes (dry), cooked vegetables, thyme and pepper.
  • 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.
  • Bake 25 to 30 minutes or until golden brown. Brush top of each with melted butter; remove from pan. Serve immediately.
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