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Mini Chicken Pot Pies

(51)

22 reviews

15 min prep time
35 min total time
6 ingredients
8 servings

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Save

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Print

18K

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These little pot pies are big on flavor!

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)

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.

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: 230
Calories from Fat: 80

% Daily Value

Total Fat: 9g; 14%
Saturated Fat 4g 20% Trans Fat 0g
Cholesterol: 10mg; 4%
Sodium: 680mg; 28%
Total Carbohydrate: 30g; 10%
Dietary Fiber 1g 3% Sugars 5g
Protein: 7g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 0%; 0%
Calcium: 2%; 2%
Iron: 8%; 8%

Exchanges:

1 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

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

Comments + Recipe Twists

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