Mini Chicken Pot Pie / Pies

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 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)

Recipe

• 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.