Ingredients:
- 1 chicken breast, poached and diced
- 1 14.5 ounce can cream of chicken soup
- 1 cup frozen mixed vegetables
- 1 cup shredded cheddar cheese
- 1 tablespoon Herbs De Provence
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 2 10 ounce cans Pillsbury refrigerated biscuits
Directions:
Preheat your oven to 400 degrees. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices. Lightly grease a 12-cup muffin tin. If using smaller biscuits, combine two and press into a circular shape before placing into each cup of your tin, pressing into the bottom and up the sides (if using larger “Grands” biscuits, simply use one for each cup of your tin). Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark to make sure it doesn’t burn. Let rest for about 3 minutes before eating.