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Kevin Berard
Virginia Beach, Virginia
Mini Chicken Pot Pies
These little pot pies are big on flavor!
Mini Chicken Pot Pies
- Prep Time 15 min
- Total 35 min
- Ingredients 6
- Servings 8
Ingredients
- 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
- 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
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Step1Heat 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.
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Step2Drain 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.
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Step3Spread biscuit tops with butter. Sprinkle with Italian seasoning and garlic powder. Top each with 1/2 tablespoon cheese.
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Step4Bake at 375°F. for 15 to 18 minutes or until edges are golden brown. To remove from pan, run knife around edge of pies.
Nutrition
240
Calories
12g
Total Fat
7g
Protein
27g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 240
- Calories from Fat
- 110
- Total Fat
- 12g
- 18%
- Saturated Fat
- 3 1/2g
- 18%
- Trans Fat
- 3 1/2g
- Cholesterol
- 15mg
- 4%
- Sodium
- 850mg
- 35%
- Potassium
- 10mg
- 0%
- Total Carbohydrate
- 27g
- 9%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 5g
- Protein
- 7g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 8%
- 8%
- Iron
- 8%
- 8%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
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