Mini Chicken Pot Pies
January 17, 2019 Comments
![Mini Chicken Pot Pies](/content/dam/Recipes/mini-chicken-pot-pies/Mini_Pot_Pies-final.jpg.adapt.full.high.jpg)
- Prep:
- 15 minutes
- Cook:
- 20 minutes
- Serves:
- 8
These little pot pies are big on flavor! With less than 15 minutes prep time, these crowd pleasers let you hang out with, well, the crowd!
Ingredients
Directions
- Preheat oven to 375°F. Lightly spray 8 (2 1/4x1 1/4-inch) muffin cups with nonstick cooking spray. Divide the dough into 8 biscuits; separate each biscuit into 2 layers. Place a biscuit half in each sprayed muffin cups, pressing to cover bottom and sides.
- Drain soup; store the broth in tightly covered container in refrigerator or freezer for later use. Spoon drained soup evenly into the biscuit cups. Top with remaining biscuit halves; gently seal each biscuit.
- Spread butter across biscuit tops. Sprinkle with Italian seasoning and garlic powder. Top each with 1/2 tablespoon cheese.
- Bake at 375°F for 15 to 18 minutes or until edges are golden brown. To remove from pan, carefully run a knife around edge of pies.
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