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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

For Kids - Mini Chicken Pot Pies Recipe

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This recipe for For Kids - Mini Chicken Pot Pies is from Middle Paxton Elementary School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1 lb. 1.3 oz. can Pillsbury Grands! Refrigerated Flaky Biscuits
1 19 oz. can Progresso 100% White Meat Roasted Chicken Noodle Soup
1-2 T. Butter
1 tsp. dried Italian seasoning
1/2 tsp. garlic powder
1 oz. (1/4 cup) shredded mozzarella cheese
Directions:
Directions:
1. Heat oven to 375º F. Lightly spray 8 (2 1/4 x 11/4 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; discard liquid or freeze for a 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 1/2 tablespoon cheese.

4. Bake at 375º 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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