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Chicken Pot Pie Crescent Cups for Two

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  • Prep 10 min
  • Total 35 min
  • Ingredients 4
  • Servings 2
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Need an easy dinner for two that's sure to please? Put your muffin tin to good use and bake up some perfectly-portioned, ultra-delicious chicken pot pie cups! Serve up these Chicken Pot Pie Crescent Cups for Two on date night, or whip them up to share with a friend—either way, you'll love how quickly they come together!
Updated May 26, 2023
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Ingredients

Steps

  • 1
    Heat oven to 375°F. Spray 4 regular-size muffin cups with cooking spray. In small bowl, mix thawed vegetables, chicken and soup.
  • 2
    On large cutting board, unroll dough; divide into 2 rectangles, and press diagonal seams of each together. With sharp knife or pizza cutter, cut each rectangle in half to form 4 squares.
  • 3
    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).
  • 4
    Bake 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Garnish chicken pot pie cups with chopped fresh parsley or dill leaves for a burst of color and fresh herbal flavor.
  • tip 2
    Serve crescent chicken pot pie cups with a simple mixed green salad tossed with your favorite bottled vinaigrette.
  • tip 3
    Rotisserie chicken comes in handy, but leftover cooked chicken or turkey work just as well in this recipe.

Nutrition Information

330 Calories, 16g Total Fat, 16g Protein, 33g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
140
Total Fat
16g
24%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
930mg
39%
Potassium
160mg
5%
Total Carbohydrate
33g
11%
Dietary Fiber
1g
5%
Sugars
8g
Protein
16g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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