Mini Chicken Pot Pies

These little pot pies are big on flavor! ...MORE+ LESS-

can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits

can (19 oz) Progresso™ Traditional chicken noodle soup

to 2 tablespoons butter

teaspoon dried Italian seasoning

1/2

teaspoon garlic powder

1/4

cup shredded mozzarella cheese (1 oz)

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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.