Mini Chicken Pot Pies Recipe

Name: Mini Chicken Pot Pies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Ingredients: 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits; 1 can (19 oz) Progresso™ Traditional chicken noodle soup; 1-2 tbsp Butter; 1 tsp Dried Italian seasoning; 1/2 tsp Garlic powder; 1/4 cup Shredded mozzarella cheese

Ingredients

1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
1 can (19 oz) Progresso™ Traditional chicken noodle soup
1-2 tbsp Butter
1 tsp Dried Italian seasoning
1/2 tsp Garlic powder
1/4 cup Shredded mozzarella cheese

PREP TIME 15m	COOK TIME 20m	TOTAL TIME 35m
YIELD 8 servings

Instructions

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.
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.
Spread biscuit tops with butter. Sprinkle with Italian seasoning and garlic powder. Top each with 1/2 tablespoon cheese.
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.

Dinner