INDIVIDUAL HAND-HELD CRESCENT DOUGH POT PIES

Individual Hand-Held Crescent Dough Pot Pies image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 12

Number Of Ingredients 7

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

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.

Nutrition Facts : Calories 170, Carbohydrate 22 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 4 g, TransFat 0 g