Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Mini Chicken Pot Pies
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- #71856
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 can (16.3 ounce size) refrigerated biscuit dough
1 can (19 ounce size) chicken noodle soup
2 tablespoons butter
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 cup shredded mozzarella cheese
directions
Heat oven to 375 degrees F. Lightly spray 2 1/4 x 1 1/4-inch muffin cups with nonstick cooking spray.
Separate dough into biscuits; separate each biscuit into 2 layers. Place biscuit halves in sprayed muffin cups, pressing to cover bottom and sides.
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.
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.
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nutrition data
Nutritional data has not been calculated yet.
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