Crescent Chicken Pot Pie Cupcakes - cooking recipe

Ingredients
    1 (18 1/2 ounce) can progresso rich & hearty chicken pot pie style soup
    1/3 cup instant mashed potatoes (dry)
    1/2 cup frozen mixed vegetables, cooked
    1/4 teaspoon dried thyme leaves
    1/4 teaspoon pepper
    2 (8 ounce) cans crescent roll dough (the sheets without the perforations)
    1 tablespoon butter, melted
Preparation
    Heat oven to 375\u00b0F 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.

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