Mini Chicken Pot Pies

Ingredients

• 2 cans refrigerated biscuits (8 biscuits per can)
• ½ pound boneless, skinless chicken breast, cut into small pieces
• 1 bag frozen peas and carrots
• 1 can cream of chicken soup
• Cooking spray
• Garlic powder
• Onion powder
• Salt
• Black pepper or your favorite poultry seasoning

Method

1. Preheat the oven to 350°F and grease a muffin tin with cooking spray.
2. Cut the chicken into small pieces and cook in a skillet over medium-high heat until no longer pink; season with garlic powder, onion powder, salt, and pepper.
3. Stir in the frozen peas and carrots and the cream of chicken soup until well combined, then remove from heat.
4. Flatten each refrigerated biscuit into a thin circle and press into the muffin tin cups to form crusts.
5. Spoon the chicken filling evenly into each biscuit-lined cup.
6. Bake for 30-35 minutes until the biscuits are golden brown and cooked through.
7. Let cool a few minutes before removing from the pan and serve warm.