This is soooooo easy. It will probably take me longer to type this out than it takes to make. 2 ingredients, seriously.
Mini Pot Pies, from Pillsbury
1 can refrigerated flaky biscuits
1 can soup
Preheat oven to 350.
Separate biscuits in half.
Press one half of each biscuit into the bottom of a greased muffin tin.
Place a spoonful of soup onto each biscuit.
Top with remaining biscuit halves, pressing around the edges to seal.
Optional: Top with cheese, or a pat of butter and some seasoning.
Bake at 350 for 15-18 minutes until golden brown.
The beauty of this recipe is the versatility – you can use any kind of soup you like! I think it works best with a cream based soup, like chowder or a chunkier cream of whatever. If you use a broth based soup, it’s best to drain it first. You can also mix and match – I made it with drained southwestern vegetable soup and a dollop of cream of mushroom. Make a bunch and freezer the leftovers.
Conor ate his so fast there wasn’t time to get a picture 🙂
Nutritional information will vary based on your ingredients.