How to get the most out of your kitchen at college

Miniature Chicken Pot Pies

My friends and I have a problem. We really like chicken pot pie but we dont like the flat, heavy pie crust that most places use to cover their pot pies. I have discovered a wonderful soultion for this problem; use refridgerated biscuit dough instead of pie crust. Its light, flakey, delicious, cheap and best of all its easy. I think I spent maybe $7 on the ingredients so this is a budget friendly meal that is delicious.  

You will need: can opener, cheese grater, knife, & a cupcake pan  

1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits

1 can (19 oz) Progresso® Traditional chicken noodle soup or Heary Chicken Pot Pie soup

1- 2 Tbsp butter or margarine

1 tsp dried Italian seasoning

1/2 tsp garlic powder

1/4 cup shredded mozzarella cheese (optional)  

Heat oven to 375°F. Lightly spray 16 (2 1/4x1 1/4-inch) muffin cups with nonstick cooking spray. Separate dough into 8 biscuits; separate each biscuit into 2 layers. Place 16 biscuit halves in sprayed muffin cups, pressing to cover bottom and sides with a little bit over the edges so you can pinch them closed later.

Drain soup; store in tightly covered container in refrigerator or freezer for later use. Spoon drained soup evenly into biscuit-lined cups. 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°F. for 15 to 18 minutes or until edges are golden brown. To remove from pan, run knife around edge of pies. Let the pies cool in the pan for a few minutes before removing. Serve hot.