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Mini Chicken Pot Pies

(44)
  16 reviews
  • 15 min prep time
  • 35 min total time
  • 6 ingredients
  • 8 servings
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These little pot pies are big on flavor!

Kid's Bake-Off® 1 (Orlando, 2001)
Kevin Berard
Virginia Beach, Virginia

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)

Steps

  • 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
% Daily Value
Total Fat
12g
18%
Saturated Fat
3 1/2g
18%
Trans Fat
3 1/2g
Cholesterol
15mg
4%
Sodium
850mg
35%
Total Carbohydrate
27g
9%
Dietary Fiber
0g
0%
Protein
7g
7%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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