INDIVIDUAL HAND-HELD CRESCENT DOUGH POT PIES
Try a fun new way to have chicken pot pie in a cupcake form!
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. 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.
Nutrition Facts : Calories 170, Carbohydrate 22 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 4 g, TransFat 0 g
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Zizzy
[email protected]Yum!
LG LEMON
[email protected]These were okay. The filling was a bit bland, and the crescent dough was a bit dry. I think I would try a different recipe next time.
Dalton Yeater
[email protected]These were delicious! The filling was creamy and flavorful, and the crescent dough was flaky and golden brown. I loved that I could make them ahead of time and bake them when I was ready to eat.
Nathan Baker
[email protected]These were a bit more work than I expected, but they were worth it! The filling was delicious and the crescent dough was cooked to perfection. I would recommend using a thicker crescent dough if you want a more substantial pot pie.
Mark Miller
[email protected]These hand-held pot pies were a huge success! They were quick and easy to make, and they tasted divine. The filling was perfectly seasoned and the crescent dough was buttery and flaky. I will definitely be making these again.
Nilla Islam
[email protected]I had so much fun making these with my family! We all loved the flaky crescent dough and the creamy, flavorful filling. They were a hit at our potluck party, and everyone wanted the recipe.