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Crescent Chicken Pot Pie Cupcakes

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“Love this recipe for potlucks - very quick to mix and assemble, too. Recipe is from Betty Crocker.”

Ingredients Nutrition

  • 1 (18 1/2 ounce) canprogresso rich & hearty chicken pot pie style soup
  • 13 cup instant mashed potatoes (dry)
  • 12 cup frozen mixed vegetables, cooked
  • 14 teaspoon dried thyme leaves
  • 14 teaspoon pepper
  • 2 (8 ounce) cans crescent roll dough (the sheets without the perforations)
  • 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.

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