Skip to Content
FR
Menu

Chicken Pot Pie Crescent Cups

  • Save Recipe
  • Prep 10 min
  • Total 35 min
  • Servings 8
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
Your family will love these miniature chicken pot pies, made easy with Pillsbury™ refrigerated crescents. Serve them with a fresh green salad.
Created May 11, 2018
  • Save
  • Share
  • Keep Screen On

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

  • 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

  • Tip 1
    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.
  • Tip 2
    If desired, garnish with chopped fresh parsley or chives.

Nutrition Information

170 Calories, 7g Total Fat, 8g Protein, 18g Total Carbs

Nutrition Facts

Serving Size: 8
Calories
170
Total Fat
7g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
20mg
Sodium
580mg
Total Carbs
18g
Dietary Fiber
0g
Protein
8g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">