Chicken Pot Pie Cupcakes

Recipe

Chicken Pot Pie Cupcakes

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Chicken pot pie cupcake

User Rating

2.83 out of 5 stars
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99 ratings

Recipe Data

12
Servings
15min
Prep
15min
Total

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    Description

    This is a fun new way to have chicken pot pie in a cupcake form!

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    1(18.5 oz) can Progresso Rich & Hearty chicken pot pie style soup
    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

    Directions

    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.

    Nutrition facts

    Servings

    170 Calories per serving

    Amounts Per Serving

    • Total Fat: 8g
    • Cholesterol: 5mg
    • Sodium: 470mg
    • Total Carbohydrates: 22g
    • Protein: 3g

    Daily Values

    0%
    Vitamin A 4%
    0%
    Vitamin C 0%
    0%
    Iron 6%
    0%
    Calcium 0%

    Recipe Source:

    General Mills, Hy-Vee weekly ad from the week of November 6, 2013.