Wednesday, January 22, 2014

Chicken Pot Pie Cupcakes

Great concept for lunches, picnics or anytime you want lunch "on the go."

This recipe comes from Betty Crocker and loaded with convenience foods for fast preparation.  I will be using it at a guide, using fresh foods instead of the higher priced convenience foods.

Love the possibilities using this concept of cupcakes!


can (18.5 oz) Progresso® Rich & Hearty chicken pot pie style soup
cup Betty Crocker® Potato Buds® mashed potatoes (dry)
cup Green Giant® frozen mixed vegetables, cooked
teaspoon dried thyme leaves
teaspoon pepper
cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated flaky dough sheet
tablespoon butter, melted


  • 1Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • 2In medium bowl, mix soup, potatoes (dry), cooked vegetables, thyme and pepper.
  • 3Unroll 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.
  • 4Bake 25 to 30 minutes or until golden brown. Brush top of each with melted butter; remove from pan. Serve immediately.
  • If substituting crescent rolls for the dough sheet, be sure to firmly press perforations to seal before spreading with soup mixture.

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