Your family will love these miniature chicken pot pies, made easy with refrigerated crescent dough. Serve them with a fresh green salad.
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Chicken Pot Pie Crescent Cups
- Prep Time 10 min
- Total 35 min
- Ingredients 4
- Servings 8
Ingredients
- 1 cup frozen mixed vegetables, thawed
- 1 cup chopped deli rotisserie chicken
- 1 can (10 1/2 oz) condensed cream of chicken soup
- 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
Instructions
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Step1Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. In medium bowl, mix vegetables, chicken and soup.
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Step2On large cutting board, unroll dough sheet; 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).
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Step3Bake 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.
Nutrition
170 Calories
7g Total Fat
8g Protein
18g Total Carbohydrate
3g Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 170
- Calories from Fat
- 60
- Total Fat
- 7g
- 11%
- Saturated Fat
- 2g
- 11%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 6%
- Sodium
- 580mg
- 24%
- Potassium
- 80mg
- 2%
- Total Carbohydrate
- 18g
- 6%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 3g
- Protein
- 8g
% Daily Value*:
- Vitamin A
- 35%
- 35%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 6%
- 6%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the
Pillsbury Kitchens
- tip 1
- tip 2
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