Mini Chicken Pot Pie / Pies

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Total Time
15 mins
15 mins

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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  • 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
  • 12 teaspoon garlic powder
  • 14 cup shredded mozzarella cheese (1 oz)


  1. Heat oven to 375°F.
  2. Lightly spray 8 (2 1/4x1 1/4-inch) muffin cups with nonstick cooking spray.
  3. 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 375°F for 15 to 18 minutes or until edges are golden brown.
  12. To remove from pan, run knife around edge of pies.