Mini Chicken Pot Pie Pies
This is from the pillsbury website. I sometimes make these instead of the regular chicken pot pie and freeze them, their great for quick dinners.
Steps
Heat oven to 375f.
Lightly spray 8 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 375f for 15 to 18 minutes or until edges are golden brown.
To remove from pan , run knife around edge of pies.
Ingredients
pillsbury grands refrigerated buttermilk biscuits, chicken noodle soup, butter, dried italian seasoning, garlic powder, mozzarella cheese