Mini Chicken Pot Pie / Pies – a delicious recipe with layers, noodle soup, butter, Italian seasoning, garlic, mozzarella cheese. Easy to follow and perfect for any occasion.
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 375F for 15 to 18 minutes or until edges are golden brown.
12
To remove from pan, run knife around edge of pies.
420
kcal
Calories
43
g
Fat
1
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (16 1/3 ounce) canoriginal flaky layers Pillsbury Grands refrigerated buttermilk biscuits, 1 (19 ounce) canprogresso traditional chicken noodle soup, 1 -2 tablespoon butter, 1 teaspoon dried Italian seasoning, and more.
Yes, Mini Chicken Pot Pie / Pies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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