Crescent Chicken Pot Pie Cupcakes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 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

Recipe

• 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.