Chicken Pot Pie Cupcakes

By littlefish

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

Details

Servings 12
Adapted from bettycrocker.com

Preparation

Step 1

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.

Makes
12 servings