Recipe: Mini Chicken Pot Pies (using refrigerated biscuit dough)

MINI CHICKEN POT PIES

1 (1 lb. 1.3-oz.) can Pillsbury Grands! Refrigerated Flaky Biscuits
1 (19-oz.) can Progresso 100% White Meat Roasted Chicken Italiano or Chicken Noodle Soup
1 to 2 tablespoons butter
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1 oz. (1/4 cup) shredded mozzarella cheese

Heat oven to 375 degrees F. Lightly spray 8 (2 1/4x1 1/4-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.

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.

Spread biscuit tops with butter. Sprinkle with Italian seasoning and garlic powder. Top each with 1/2 tablespoon cheese.

Bake at 375 degrees F for 15 to 18 minutes or until edges are golden brown. To remove from pan, run knife around edge of pies.

8 servings
Source: Kevin Berard, Virginia, Kids' Bake-Off Contest, 2001 - Second Prize Winner