Mini Biscuit Chicken Pot Pies

1 tube refrigerated biscuits (with 8-10 biscuits)

1 c. cooked chicken, shredded or diced

1 (10 3/4 oz.) can cream of chicken soup

1 c. frozen vegetable mix, thawed

(peas, corn and carrots)

salt and pepper, to taste

1/2 tsp. garlic powder

1/4 tsp. onion powder

1/2 c. Cheddar cheese, grated

Spray 8 to 10 muffin cups with cooking spray. Place a biscuit in each cup and press down and up the sides to form a cup. In a medium bowl, combine the chicken, cream of chicken soup, thawed vegetables, salt, pepper, garlic powder, onion powder and Cheddar cheese; mix well. Divide filling between biscuit cups. Bake at 350 degrees for 10-15 minutes, until biscuits are golden. Makes 4-5 servings, 2 pot pies each.

Jenn's Notes: I used jumbo flakey biscuits and leftover rotisserie chicken. If the filling is too thick for your liking, you can add a few Tablespoons of milk.

Recipe printed from: Eat Cake For Dinner, Idea from: Gooseberry Patch's Rush-Hour Recipes, submitted by Amy Hunt