Mini Chicken Pot Pies

Here is a super easy, savory chicken pot pie. These mini muffin-sized snacks are perfect to take on the go.

Ingredients:

• 1 can Refrigerated Biscuits
• 1 cup Diced Cooked Chicken
• 2 cups Frozen Mixed Vegetables Thawed
• 1 can (10 3/4 oz) Condensed Cream of Chicken Soup

Directions:

1. Preheat oven to 375°.
2. In a large bowl mix chicken, vegetables and cream of chicken soup.
3. Flatten each biscuit into the cup of a cupcake pan.
4. Fill each cup with about 1/3 cup of chicken mixture.
5. Bake for 20 to 25 minutes or until biscuits are golden brown.

Additional Info:

To make this recipe even better, add 1 cup of shredded cheddar cheese to the chicken mixture.

Mini Chicken Pot Pies before baking.