These are fun, relatively quick to make, and tasty.
30 minutes, 4 (8 mini pies)
| 1 can | 8-count biscuits in refrigerated can (Like Pillsbury grands) |
| 1 can | Chicken noodle, beef and vegetable, or any other soup. (18-20 oz) |
| 2 Tbsp | Butter, melted. |
| 1 tsp | Italian seasoning |
| 0.5 tsp | Garlic powder |
| ¼ cup | Mozzarella cheese, shredded. |
| 1 | Muffin pan for 8 muffins. |
| 1. Heat oven to 375°f. |
| 2. Lightly spray 8 (2 1/4x1 1/4-inch) muffin cups with nonstick cooking spray or grease with butter. |
| 3. Separate dough into 8 biscuits; separate each biscuit into 2 layers. |
| 4. Using a rolling pin or your hands, on a floured surface, gently make 8 of the biscuit halves large enough to cover the bottom and sides of a muffin cup. |
| 5. Press the large halves into the muffin cups, covering the bottom and sides, and extending a little beyond the top edge. |
| 6. Drain the soup to remove most (but not all) of the liquid. |
| 7. Spoon the drained soup evenly into biscuit-lined cups. |
| 8. Place the remaining biscuit halves over the soup; gently seal each biscuit. © FirstPageRecipes.com |
| 9. Brush each mini pot pie with melted butter. |
| 10. Sprinkle biscuits with 1 tsp (1 tsp) Italian seasoning and 0.5 tsp (0.5 tsp) garlic powder. |
| 11. Top each with a small amount of mozzarella cheese. |
| 12. Bake at 375°f for 15 to 18 minutes or until edges are golden brown. |
| 13. To remove from the pan , run a knife around the edge of the pies. |
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