Mini Chicken Pot Pies

I recently got this recipe from pillsbury.com but made some adjustments to my our households taste.

What you need:

2

10 oz cans of Pillsbury Grands flaky layers biscuits

1

Can of cream of chicken w/herbs soup

1

Cup of cooked of shredded chicken

1 Cup of frozen mixed vegetables

1/2

Teaspoon of onion powder (adjust to taste)

1/2

Teaspoon of garlic powder (adjust to taste)

1/4

Cup shredded mozzarella or cheddar cheese (optional)

Salt and Pepper to taste.

Directions:

1. Preheat your oven to 375.

2. In a large bowl, combine the cooked shredded chicken, cream of chicken soup, frozen veggies, cheese, and spices.

3. Lightly spray a regular sized 12 cup muffin pan and press biscuits into each cup, pressing into the bottom and up the sides.

4. Evenly spoon the mixture into each biscuit cup.

5. Pop into the oven and bake for about 12-15 minutes.