Mini Chicken Pot Pie / Pies |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I sometimes make these instead of the regular chicken pot pie and freeze them, their great for quick dinners. Ingredients:
1 (16 1/3 ounce) can original flaky layers pillsbury grands refrigerated buttermilk biscuits |
1 (19 ounce) can progresso traditional chicken noodle soup |
1 -2 tablespoon butter |
1 teaspoon dried italian seasoning |
1/2 teaspoon garlic powder |
1/4 cup shredded mozzarella cheese (1 oz) |
Directions:
1. Heat oven to 375°F.
2. Lightly spray 8 (2 1/4x1 1/4-inch) muffin cups with nonstick cooking spray.
3. Separate dough into 8 biscuits; separate each biscuit into 2 layers.
4. Place 8 biscuit halves in sprayed muffin cups, pressing to cover bottom and sides.
5. Drain soup; store in tightly covered container in refrigerator or freezer for later use.
6. Spoon drained soup evenly into biscuit-lined cups.
7. Place remaining biscuit halves over soup; gently seal each biscuit.
8. Spread biscuit tops with butter.
9. Sprinkle with Italian seasoning and garlic powder.
10. Top each with 1/2 tablespoon cheese.
11. Bake at 375°F for 15 to 18 minutes or until edges are golden brown.
12. To remove from pan, run knife around edge of pies.
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