Chicken Pot Pie Cupcakes

By ldelmas

Ingredients

• 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.

Details

Servings 12
Adapted from bettycrocker.com

Preparation

Step 1

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cup Green Giant® frozen mixed vegetables, cooked

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.

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

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