This is a fun new way to have chicken pot pie in a cupcake form!

Chicken Pot Pie Cupcakes

Heat oven to 375 degrees. Spray 12 regular-size muffin cups with cooking spray.

In medium bowl, mix soup, potatoes (dry), cooked vegetables, thyme and pepper.

Unroll 1 can of dough; spread with half of soup mixture. Starting at shortest side, roll up; pinch edges to seal. Cut into 6 slices. Place 1 slice in each of 6 muffin cups. Repeat with remaining dough and soup mixture.

Bake 25 to 30 minutes or until golden brown. Brush top of each with melted butter; remove from pan. Serve immediately.