"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

For Kids - Mini Chicken Pot Pies Recipe

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This recipe for For Kids - Mini Chicken Pot Pies, by , is from Middle Paxton Elementary School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Victoria Bleiweiss
Added: Thursday, March 20, 2008

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 375 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 375 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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