STREAMING NOW: Carnivorous

Crescent Chicken Pot Pie Cupcakes

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Love this recipe for potlucks - very quick to mix and assemble, too. Recipe is from Betty Crocker.”
READY IN:
45mins
SERVES:
12
UNITS:
US

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

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: