Mini Chicken Pot Pies

By SweetyBakes

Ingredients

• 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits
• 1 can (19 oz) Progresso® Traditional chicken noodle soup
• 1to 2 tablespoons butter
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 cup shredded mozzarella cheese(1 oz)
• flour to thicken

Details

Servings 4
Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

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. Pour soup in saucepan heat add flour to thicken for gravy consistancy. Spoon 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.