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Chicken Pot Pie Crescent Cups

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Chicken Pot Pie Crescent Cups
  • Prep Time 10 min
  • Total Time 35 min
  • Servings 8
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Your family will love these miniature chicken pot pies, made easy with refrigerated crescent dough. Serve them with a fresh green salad.

Ingredients

1
cup frozen mixed vegetables, thawed
1
cup chopped deli rotisserie chicken
1
can (10 1/2 oz) condensed cream of chicken soup
1
can (8 oz) Pillsbury™ refrigerated crescent dough sheet

Directions

  • 1 Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. In medium bowl, mix vegetables, chicken and soup.
  • 2 On large cutting board, unroll dough sheet; cut into 8 squares with sharp knife or pizza cutter. Line each muffin cup by pressing 1 dough square in bottom and up side of cup. Divide vegetable and chicken mixture evenly among dough-lined cups (about 1/4 cup each).
  • 3 Bake 14 to 18 minutes or until dough is deep golden brown and mixture is heated through. Cool 5 minutes in pan; remove from pan with metal spatula.
Tips  

Recipe can be made up to two hours ahead of time. Just cover and refrigerate until ready to bake. You may need to add up to 5 minutes extra bake time with this method.

If desired, garnish with chopped fresh parsley or chives.

Nutrition Information 
No nutrition information available for this recipe
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