Mini Chicken Pot Pies

January 17, 2019 By: Comments
Tagged: Appetizers Appetizers. Biscuits Biscuits. Appetizers & Snacks Appetizers & Snacks. Intermediate Intermediate. 30 Minutes or Less 30 Minutes or Less. Sides Sides. Pillsbury Pillsbury. Hot Appetizers Hot Appetizers. Sides Sides. Cheese Cheese. Butter Butter. Celebrate Veteran's Day Celebrate Veteran's Day. Game Day Game Day. Meat Department Meat Department. Easy Easy. Chicken Chicken. Happy Thanksgiving Happy Thanksgiving. Chicken Pot Pie Chicken Pot Pie. Trusted Brands Trusted Brands. Progresso Progresso.
15 minutes
20 minutes
These little pot pies are big on flavor! With less than 15 minutes prep time, these crowd pleasers let you hang out with, well, the crowd!


Select ingredients:


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