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Chicken Pot Pie Crescent Cups

chicken pot pie crescent cups Side
Chicken Pot Pie Crescent Cups
  • Prep 10 min
  • Total 35 min
  • Servings 8
  • Pinterest
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  • Print
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Your family will love these miniature chicken pot pies, made easy with Pillsbury™ refrigerated crescents. Serve them with a fresh green salad. ...MORE + LESS -

Ingredients

1 cup frozen mixed vegetables, thawed
1 cup chopped deli rotisserie chicken
1 can (284 mL) condensed cream of chicken soup
1 can (8 count) Pillsbury™ refrigerated crescents

Steps

Hide Images
  • 1
    1. Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. In medium bowl, mix vegetables, chicken and soup.
  • 2
    2. On large cutting board, unroll crescents; press perforations to form rectangle and cut into 8 squares with sharp knife or pizza cutter. Line each muffin cup by pressing 1 dough square in bottom and up side of cup. Divide vegetable and chicken mixture evenly among dough-lined cups (about 1/4 cup each).
  • 3
    3. Bake 14 to 18 minutes or until dough is deep golden brown and mixture is heated through. Cool 5 minutes in pan; remove from pan with metal spatula.

Expert Tips

  • Recipe can be made up to two hours ahead of time. Just cover and refrigerate until ready to bake. You may need to add up to 5 minutes extra bake time with this method.
  • If desired, garnish with chopped fresh parsley or chives.

Nutrition Information

Nutrition Facts

Serving Size: 8
Calories
170
% Daily Value
Total Fat
7
Saturated Fat
2
Trans Fat
0
Cholesterol
20
Sodium
580
Dietary Fiber
0
Protein
8
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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