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Chicken Pot Pie Cupcakes

76 Ratings
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Serves: 12 Prep time: 15 minutes

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All you need:

  • 1 (18.5 oz) can Progresso Rich & Hearty chicken pot pie style soup
  • 1/3 c. Betty Crocker Potato Buds mashed potatoes
  • 1/2 c. Green Giant frozen mixed vegetables, cooked
  • 1/4 tsp dried thyme leaves
  • 1/4 tsp pepper
  • 2 (8 oz each) cans Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
  • 1 tbsp butter, melted

All you do:

  1. Heat oven to 375 degrees. 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.

Daily Values:

4% vitamin A 0% calcium
0% vitamin C 6% iron

Nutrition Facts per serving:

Calories: 170 Protein: 3g
Carbohydrate: 22g Saturated Fat: 3.5g
Cholesterol: 5mg Sodium: 470mg
Dietary Fiber: 0g Sugars: 4g
Fat: 8g Trans fats: 0g
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