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Individual Hand-Held Crescent Dough Pot Pies
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Prep Time:
15 minutes
Total Time:
45 minutes
Elevate chicken pot pie with mini cupcake bites for a unique and delicious twist!
Ingredients:
  • 1 can (18.5 oz) Progresso™ Rich & Hearty chicken pot pie style soup
  • 1/3 cup Betty Crocker™ mashed potatoes
  • 1/2 cup frozen mixed vegetables, cooked
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon pepper
  • 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
  • 1 tablespoon butter, melted
Instructions:
  • Preheat oven to 375°F and generously spray a 12-cup muffin tin with cooking spray.
  • Combine soup, dried potatoes, cooked vegetables, fresh thyme, and pepper in a medium bowl.
  • Gently unroll the can of dough and generously spread half of the soup mixture over it. Roll it up starting from the shortest side and firmly seal the edges by pinching them. Cut the roll into 6 even slices and place one slice in each of the 6 muffin cups. Repeat the process with the remaining dough and soup mixture.
  • Bake for 25 to 30 minutes until golden brown, then brush the tops with melted butter and serve hot after removing from the pan.

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