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Mini Chicken Pot Pies
Mini Chicken Pot Pies
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These little pot pies are big on flavor!
Prep Time:
15 Min
Total Time:
35 Min
Makes:
8 servings
Kevin Berard
Virginia Beach
,
VA
Kid's Bake-Off® 1 (Orlando, 2001)
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Southwestern Chicken-Biscuit Pot Pie
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RECIPE
TIPS
REVIEWS (
6
)
NUTRITIONAL INFO
INGREDIENTS
1
can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits
1
can (19 oz) Progresso® Traditional chicken noodle soup
1
to 2 tablespoons butter
1
teaspoon dried Italian seasoning
1/2
teaspoon garlic powder
1/4
cup shredded mozzarella cheese (1 oz)
DIRECTIONS
1.
Heat oven to 375°F. Lightly spray 8 (2 1/4x1 1/4-inch) muffin cups with nonstick cooking spray. Separate dough into 8 biscuits; separate each biscuit into 2 layers. Place 8 biscuit halves in sprayed muffin cups, pressing to cover bottom and sides.
2.
Drain soup; store in tightly covered container in refrigerator or freezer for later use. Spoon drained soup evenly into biscuit-lined cups. Place remaining biscuit halves over soup; gently seal each biscuit.
3.
Spread biscuit tops with butter. Sprinkle with Italian seasoning and garlic powder. Top each with 1/2 tablespoon cheese.
4.
Bake at 375°F. for 15 to 18 minutes or until edges are golden brown. To remove from pan, run knife around edge of pies.
High Altitude Directions