CHICKEN POT PIE CUPCAKES

Chicken Pot Pie Cupcakes image

This is a fun new way to have chicken pot pie in a cupcake form! 12 servings

Provided by @MakeItYours

Number Of Ingredients 7

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® Crescent Recipe Creations® refrigerated flaky dough sheet
1 tablespoon butter, melted

Steps:

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.

*** Explore more Chicken Pot Pie Cupcakes Recipes »

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