Chicken Pot Pie Cupcakes

from Pillsbury.com

These really turn out just the way they look! You have to be careful the filling doesn't ooze out all over the bottom of the tine- very difficult when trying to remove!

1

can (18.5 oz) Progresso® Rich & Hearty chicken pot pie style soup

1/3

cup Betty Crocker® Potato Buds® mashed potatoes (dry)

1/2

cup Green Giant® frozen mixed vegetables, cooked

1/4

teaspoon dried thyme leaves

1/4

teaspoon pepper

2

cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated flaky dough sheet

1

tablespoon butter, melted

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.

Makes 12 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Substitution

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