This recipe was written for baking in a deep dish muffin pan. I’m sure this would work for cupcake pans too, but the proportions in my directions would have to be adjusted. If you don’t have a muffin or cupcake pan, don’t forget you can pick up a disposable one in the baking section at the grocery store.
*I used the flaky layer biscuits the first time. It was like soup in a bread bowl. If this sounds good to you, go with that option. I like a bit crispier crust for pot pie so I tried the crescent rolls the next time and baked it a little bit longer.
*I also found the the crescent rolls to be a bit more sweet than they are salty so they went nicely with the already salted soup mixture.