Chicken Pot Pie Cupcakes

Ingredients

• 1 tablespoon butter melted
• 18.5 oz cream of chicken soup hearty pie style progresso® canned
• 0.3 teaspoon pepper 
• 0.3 cup potatoes dry mashed betty crocker® potato buds® ()
• 0.5 cup savory vegetable mixed green frozen cooked giant®
• 0.3 teaspoon thyme leaves dried

Equipment

• bowl
• frying pan
• oven
• muffin liners

Directions

1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
2. In medium bowl, mix soup, potatoes (dry), cooked vegetables, thyme and pepper.
3. Unroll 1 can of dough; spread with half of soup mixture. Starting at shortest side, roll up; pinch edges to seal.
4. Cut into 6 slices.
5. Place 1 slice in each of 6 muffin cups. Repeat with remaining dough and soup mixture.
6. Bake 25 to 30 minutes or until golden brown.
7. Brush top of each with melted butter; remove from pan.
8. Serve immediately.