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Mini Chicken Pot Pies

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By Pillsbury Kitchens
Updated Oct 4, 2016
Kid's Bake-Off® 1 (Orlando, 2001)
Kevin Berard
Virginia Beach, Virginia
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These little pot pies are big on flavor!

Mini Chicken Pot Pies

  • Prep Time 15 min
  • Total 35 min
  • Ingredients 6
  • Servings 8
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 375°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.
  • Step 
    2
    Drain soup; store in tightly covered container in refrigerator or freezer for later use. Spoon drained soup evenly into biscuit-lined cups. Place remaining biscuit halves over soup; gently seal each biscuit.
  • Step 
    3
    Spread biscuit tops with butter. Sprinkle with Italian seasoning and garlic powder. Top each with 1/2 tablespoon cheese.
  • Step 
    4
    Bake at 375°F. for 15 to 18 minutes or until edges are golden brown. To remove from pan, run knife around edge of pies.

Nutrition

240 Calories
12g Total Fat
7g Protein
27g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
3 1/2g
18%
Trans Fat
3 1/2g
Cholesterol
15mg
4%
Sodium
850mg
35%
Potassium
10mg
0%
Total Carbohydrate
27g
9%
Dietary Fiber
0g
0%
Sugars
5g
Protein
7g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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