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17.Chicken Pot Pie Crescent Cups

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 8 people


  • Cup Frozen mixed vegetables, thawed
  • Cup Chopped deli rotisserie chicken
  • Can (10 1/2 oz) condensed cream of chicken soup
  • Can (8 oz) Pillsbury™ refrigerated crescentdough sheet


  • Heat oven to 375°F. Spray 8 regular-size muffincups with cooking spray. In medium bowl, mix vegetables, chicken and soup.
  • On large cutting board, unroll dough sheet; cutinto 8 squares with sharp knife or pizza cutter. Line each muffin cup bypressing 1 dough square in bottom and up side of cup. Divide vegetable andchicken mixture evenly among dough-lined cups (about 1/4 cup each).
  • Bake 14 to 18 minutes or until dough is deepgolden brown and mixture is heated through. Cool 5 minutes in pan; remove frompan with metal spatula.
  • This Recipe can be made up to two hours beforetime. Just cover and refrigerate until you're ready to bake. You may need toadd up to 5 minutes extra bake time with this method.