Mini Chicken Pot Pie / Pies

• 1 (16 1/3 ounce) canoriginal flaky layers Pillsbury Grands refrigerated buttermilk biscuits
• 1 (19 ounce) canprogresso traditional chicken noodle soup
• 1 -2 tablespoon butter
• 1 teaspoon dried Italian seasoning
• 12 teaspoon garlic powder
• 14 cup shredded mozzarella cheese (1 oz)

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

layers, noodle soup, butter, italian seasoning, garlic, mozzarella cheese

Taken from www.food.com/recipe/mini-chicken-pot-pie-pies-219594 (may not work)