Chicken Pot Pie Cupcakes

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Serves: 12 servings
Prep Time:


1 can (18.5 oz) Progresso® Rich & Hearty chicken pot pie style soup
1/3 cup Betty Crocker® Potato Buds® mashed potatoes (dry)
1/2 cup Green Giant® frozen mixed vegetables, cooked
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated flaky dough sheet
1 tablespoon butter, melted
notes for this recipe:
This is a fun new way to have chicken pot pie in a cupcake form! 12 servings
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user Lora DiGs ansky714 - Feb 12, 2013
user - Apr 7, 2013
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