Recipe
Author
Hy-Vee Test Kitchen
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Description
This is a fun new way to have chicken pot pie in a cupcake form!
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
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.