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Chicken Pot Pie Cupcakes

chicken pot pie cupcakes Entree
Chicken Pot Pie Cupcakes
  • Prep 15 min
  • Total 45 min
  • Servings 12

Try a fun new way to have chicken pot pie in a cupcake form! ...MORE+ LESS-

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 each) Pillsbury™ refrigerated Crescent Dough Sheet
1
tablespoon butter, melted

Steps

Hide Images
  • 1
    Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • 2
    In medium bowl, mix soup, potatoes (dry), cooked vegetables, thyme and pepper.
  • 3
    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.
  • 4
    Bake 25 to 30 minutes or until golden brown. Brush top of each with melted butter; remove from pan. Serve immediately.

Expert Tips

  • If substituting crescent rolls for the dough sheet, be sure to firmly press perforations to seal before spreading with soup mixture.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
470mg
20%
Potassium
40mg
1%
Total Carbohydrate
22g
7%
Dietary Fiber
0g
0%
Sugars
4g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2018 ®/TM General Mills All Rights Reserved

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