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    You are in: Home / Recipes / Mini Chicken Pot Pie / Pies Recipe
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    Mini Chicken Pot Pie / Pies

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    zoe,owen,andliams mommy's Note:

    This is from the Pillsbury website. I sometimes make these instead of the regular chicken pot pie and freeze them, their great for quick dinners.

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    Units: US | Metric

    • 1 (16 1/3 ounce) can original flaky layers Pillsbury Grands refrigerated buttermilk biscuits
    • 1 (19 ounce) can progresso traditional chicken noodle soup
    • 1 -2 tablespoon butter
    • 1 teaspoon dried Italian seasoning
    • 1/2 teaspoon garlic powder
    • 1/4 cup shredded mozzarella cheese (1 oz)


    1. 1
      Heat oven to 375°F.
    2. 2
      Lightly spray 8 (2 1/4x1 1/4-inch) muffin cups with nonstick cooking spray.
    3. 3
      Separate dough into 8 biscuits; separate each biscuit into 2 layers.
    4. 4
      Place 8 biscuit halves in sprayed muffin cups, pressing to cover bottom and sides.
    5. 5
      Drain soup; store in tightly covered container in refrigerator or freezer for later use.
    6. 6
      Spoon drained soup evenly into biscuit-lined cups.
    7. 7
      Place remaining biscuit halves over soup; gently seal each biscuit.
    8. 8
      Spread biscuit tops with butter.
    9. 9
      Sprinkle with Italian seasoning and garlic powder.
    10. 10
      Top each with 1/2 tablespoon cheese.
    11. 11
      Bake at 375°F for 15 to 18 minutes or until edges are golden brown.
    12. 12
      To remove from pan, run knife around edge of pies.

    Browse Our Top Savory Pies Recipes

    Ratings & Reviews:

    • on October 26, 2014

      My husband thinks there is nothing like these, he wants them every day.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 12, 2007


      DBF said these were the second best meal i've ever made for him! Anything that gets me compliments like that deserve a high rating! They were tasty and so easy to make. DBF said they were definitely a 4.5 but that they'd be a 5 if I cut down on the garlic and italian seasoning..I probably used a little too much...I just eyed it as I was sprinkling. The only thing I did differently in this recipe was that I put the mozzerella cheese on the inside of the pot pie and along with the seasonings on top, I also sprinkled a little parmesan up there too. I think the presentation of this is even nice enough to serve to dinner guests maybe with a nice salad. Thanks for posting. I'll definitely be making these again!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 04, 2007


      These were really good and a fun way to make an everyday meal special. Thank you !

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Mini Chicken Pot Pie / Pies

    Serving Size: 1 (130 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 243.5
    Calories from Fat 102
    Total Fat 11.3 g
    Saturated Fat 3.7 g
    Cholesterol 13.9 mg
    Sodium 1147.7 mg
    Total Carbohydrate 29.5 g
    Dietary Fiber 0.8 g
    Sugars 5.3 g
    Protein 6.1 g

    The following items or measurements are not included:

    dried Italian seasoning

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