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Chicken Pot Pie Crescent Cups

  • Prep 10 min
  • Total 35 min
  • Servings 8
  • Pinterest
    2K
  • Print
    9K
  • Save
    1K
  • Facebook
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  • Email
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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. MORE + LESS -

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

Steps

Hide Images
  • 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.

Expert 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

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
580mg
24%
Potassium
80mg
2%
Total Carbohydrate
18g
6%
Dietary Fiber
0g
0%
Sugars
3g
Protein
8g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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