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Chicken Pot Pie Cupcakes

Chicken Pot Pie Cupcakes
The recipe Chicken Pot Pie Cupcakes is ready in about 45 minutes and is definitely a great gluten free option for lovers of American food. This recipe serves 12. This recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 1g of protein, 4g of fat, and a total of 56 calories. Head to the store and pick up potatoes, rich & chicken pot soup, vegetables, and a few other things to make it today.

Instructions

1
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
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Muffin LinersMuffin Liners
OvenOven
2
In medium bowl, mix soup, potatoes (dry), cooked vegetables, thyme and pepper.
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VegetableVegetable
PotatoPotato
PepperPepper
ThymeThyme
SoupSoup
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3
Unroll 1 can of dough; spread with half of soup mixture. Starting at shortest side, roll up; pinch edges to seal.
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SoupSoup
DoughDough
RollRoll
4
Cut into 6 slices.
5
Place 1 slice in each of 6 muffin cups. Repeat with remaining dough and soup mixture.
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SoupSoup
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6
Bake 25 to 30 minutes or until golden brown.
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7
Brush top of each with melted butter; remove from pan.
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ButterButter
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8
Serve immediately.
DifficultyHard
Ready In45 m.
Servings12
Health Score0
Gluten Free
CuisinesAmerican
DietsGluten Free
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