Ingrédients pour Mini Chicken Pot Pie Pies
- Pillsbury Grands Refrigerated Buttermilk Biscuits
- Chicken Noodle Soup
- Butter
- Dried Italian Seasoning
- Garlic Powder
- Mozzarella Cheese
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Comment préparer Mini Chicken Pot Pie Pies
- Preheat oven to 375°F (190°C).
- Lightly spray 8 muffin cups with nonstick cooking spray.
- Separate refrigerated biscuit dough into 8 biscuits.
- Gently separate each biscuit into two equal layers.
- Place 8 biscuit halves into the prepared muffin cups, pressing to cover the bottom and sides to form a cup.
- Drain one (10.75 ounce) can of condensed cream of chicken soup thoroughly.
- Evenly spoon the drained soup into the biscuit-lined muffin cups.
- Top each with the remaining biscuit halves.
- Gently seal the edges of the biscuits to create a fully enclosed pie.
- Spread the tops of each mini pie with 1 teaspoon of melted butter.
- Sprinkle with 1/4 teaspoon Italian seasoning and a pinch of garlic powder per pie.
- Top each with 1/2 tablespoon shredded cheddar cheese.
- Bake for 15-18 minutes, or until the crust is golden brown and the filling is bubbly.
- To remove from the muffin tin, run a thin knife around the edges of each mini pie before carefully lifting them out.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
21g
Fat
18g
Carbs
9g