Crescent Chicken Pot Pie Cupcakes Recipes

POT PIE CUPCAKES

Steps:

• Preheat oven to 350°F.
• Saute onion, celery, carrots in margarine for 10 minutes.
• Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
• Combine broth and milk and gradually stir into vegetable mixture.
• Add canned/frozen veggies to mixture.
• Cook over medium heat stirring constantly until thickened and bubbly.
• Remove from heat. Stir in salt, pepper and chicken.
• Once filling of your choice is prepared, grease a cupcake pan and push wrappers down, fill with mixture and swipe all edges with egg. Close them up the best you can!
• Bake for about 20-25 minutes.

CRESCENT CHICKEN POT PIE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Spray 10-inch skillet with cooking spray. Heat over medium heat. Add onion; cook 3 minutes. Stir in garlic, thyme, salt and pepper; cook 2 minutes longer or until onion is tender.
• In large bowl, mix onion mixture, soup, sour cream, chicken and vegetables. Spoon into baking dish.
• On lightly floured surface, unroll dough into 1 long 13x9-inch rectangle; firmly press perforations and edges to seal. Place dough over filling. Fold over edges to fit inside casserole. Cut small slits in top of dough.
• Bake 20 minutes or until crust is deep golden brown and filling is bubbly.

CHICKEN POT PIE CUPCAKES

Steps:

• Preheat oven to 400 degrees.
• Lightly grease a 12 hole cupcake pan.
• Separate the biscuits and place each biscuit in a muffin cup, pressing the dough up the sides to the edge of cup.
• In a medium bowl, combine the chicken, chicken soup, veggies (can be frozen), cheddar cheese, and seasonings.
• Mix well to combine.
• Evenly spoon chicken mixture into prepared biscuit cups.
• Bake for 12 to 15 minutes or until golden brown.
• Remove from oven. Place on wire rack and let set for 2-3 minutes. Serve at immediately.

CRESCENT CHICKEN POT PIE CUPCAKES

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.

INDIVIDUAL HAND-HELD CRESCENT DOUGH POT PIES

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.

CHICKEN POT PIE WITH CRESCENT ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an ungreased 9x13-inch baking dish with one can of crescent roll dough, pinching the seams together. Set second can of dough aside.
• Melt butter in a saucepan over medium heat. Add chicken, frozen vegetables, and sliced potatoes. Cook, stirring frequently, until vegetables are thawed and mixture is heated through, 5 to 7 minutes.
• Meanwhile, warm both cans of condensed soup in a separate pan over medium-low heat. Slowly add milk and cook, stirring frequently, until combined and heated through, about 3 minutes.
• Add the soup mixture to the chicken mixture, then pour into the baking dish. Top with the second can of crescent roll dough; do not pinch the seams on these. Cover lightly with foil to prevent the crescent rolls from browning too quickly.
• Bake in the preheated oven until heated through and rolls are golden brown, 40 to 50 minutes.