Mini Chicken Pot Pies

These little pot pies are big on flavor!

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Servings 8

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( 42 ) Ratings

42 Ratings

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Member Reviews ( 17 )

3614bb9a-77be-4f8f-8c2d-517f109494c4

Kid's Bake-Off® 1 (Orlando, 2001)

Kevin Berard

Virginia Beach, Virginia

ingredients 6
Prep Time 15 min
Total Time 35 min

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)

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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.