Mini Chicken Pot Pies

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)

Instructions

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.

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