Mini chicken pot pies

INGREDIENTS

• 2 cans flakey layers biscuits
• 2 cans cream of chicken soup
• 2 cans cooked chicken or 2 cups fresh, cooked chicken, shredded
• 1 bag frozen mixed vegetables thawed

INSTRUCTIONS

1. 1 Preheat your oven to 400°F (200°C).
2. 2 In a large bowl, combine the cream of chicken soup, shredded chicken, and thawed mixed vegetables. Season the mixture to taste with salt, pepper, or your favorite herbs.
3. 3 Open the cans of biscuits and flatten each biscuit. Press each flattened biscuit into the cups of a muffin pan, shaping them to create a small crust that lines the muffin cup.
4. 4 Spoon the chicken, veggie, and soup mixture into each biscuit-lined muffin cup, filling each about three-quarters full.
5. 5 Place the muffin pan in the preheated oven and bake for 20 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
6. 6 Let the mini pot pies cool for a few minutes before removing them from the muffin pan. Serve warm and enjoy!