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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 240
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 3 1/2g 3 1/2% ),
Cholesterol: 15mg; 15%;
Sodium: 850mg; 850%;
Total Carbohydrate: 27g; 27%
(Dietary Fiber 0g 0% Sugars 5g 5% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 8%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Sassylassie47

report Posted Nov. 18, 2011 7:07 PM

I made these with leftover chicken from Sunday dinner,added 1 can Cream of chicken soup and 1 can chicken noodle with broth drained off and added mixed vegetable (your choice). Followed recipe for seasonings. It was delicious and no leftovers.

BiancaH

report Posted Nov. 16, 2011 12:04 AM

I make these all the time. I use Progresso's Chicken Pot Pie soup. I always have the soupy part left in the can which I save until the end. I'll eat the left over soup in the microwave and them pour it over the finished biscuit pies. My husband and 6 year old son love them!

RobbiSchmenk

report Posted Apr. 7, 2011 1:24 PM

Simple and delicious! They were a hit with my grandsons!!!

editor3242

report Posted Mar. 11, 2011 5:54 PM

These are unbelievably good! I sprayed my cupcake pan with Pam first and they popped right out, so there was barely any clean up. I would highly recommend these for anyone who's looking for a quick, not to mention super cheap recipe!

menfrommarrs

report Posted Jan. 11, 2011 5:37 PM

I used a chicken and vegetable soup (without the noodles), Mrs. Dash instead of Italian seasoning and colby/jack cheese. (This is what I had on hand.) This is definately an easy recipe and was a hit. One can actually speculate on all kinds of soup to use. The family thinks that Wedding soup would be good next. This will probably be a constant easy dinner in our household.