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Mini Chicken Pot Pies

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Posted By: MomsDiner
Posted In:  Appetizers
Page Views:  1894 views
Preparation Time:  15 minutes
Cooking Time:  18 minutes
Course: appetizers
Cusine: north american

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)

Directions

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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