This is a fun new way to have chicken pot pie in a cupcake form!
Servings and Ingredients
|1 (18.5 oz) can Progresso Rich & Hearty chicken pot pie style soup|
|⅓ c. Betty Crocker Potato Buds mashed potatoes|
|½ c. Green Giant frozen mixed vegetables, cooked|
|¼ tsp. dried thyme leaves|
|¼ tsp. pepper|
|2 (8 oz each) cans Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet|
|1 tbsp. butter, melted|
- Heat oven to 375 degrees. 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.
170 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 5mg
- Sodium: 470mg
- Total Carbohydrates: 22g
- Protein: 3g
Vitamin A 4%
Vitamin C 0%
General Mills, Hy-Vee weekly ad from the week of November 6, 2013.