Mini Chicken Pot Pies

These little pot pies are big on flavor!

Mini Chicken Pot Pies

PillsburyRecipe by Pillsbury

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15 minutes

35 minutes

8 servings

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Nutrition Info

  • 1 Serving
  • 240
  • 12g
    (Saturated Fat 3 1/2g, Trans Fat 3 1/2g)
  • 15mg
  • 850mg
  • 27g
    (Dietary Fiber 0g, Sugars 5g)
  • 7g
  • Percent Daily Value*
  • 10%
  • 0%
  • 8%
  • 8%
  • Exchanges
  • 2
  • 2
  • Carbohydrate Choices
  • 2

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

Tips & Techniques

No tips for this one.

We don't have any special tips or techniques for this recipe.

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)

Directions

  1. 1Heat 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. 2Drain 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. 3Spread biscuit tops with butter. Sprinkle with Italian seasoning and garlic powder. Top each with 1/2 tablespoon cheese.
  4. 4Bake at 375°F. for 15 to 18 minutes or until edges are golden brown. To remove from pan, run knife around edge of pies.

Categories: Course, Main Dishes

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