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Chicken Pot Pie Crescent Cups

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Chicken Pot Pie Crescent Cups
  • Prep 10 min
  • Total 35 min
  • Ingredients 4
  • Servings 8
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Your family will love these miniature chicken pot pies, made easy with refrigerated crescent dough. Serve them with a fresh green salad.
Updated Sep 20, 2016

Ingredients

Steps

  • 1
    Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. In medium bowl, mix vegetables, chicken and soup.
  • 2
    On 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).
  • 3
    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
    Recipe can be made up to two hours ahead of time. Just cover and refrigerate until ready to bake. You may need to add up to 5 minutes extra bake time with this method.
  • tip 2
    If desired, garnish with chopped fresh parsley or chives.

Nutrition Information

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
1
*Percent Daily Values are based on a 2,000 calorie diet.
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