Easy Mini Chicken Pot Pies

Ingredients:

• 2 cans of refrigerated biscuits (8 count each can)
• 1/2 pound of boneless, skinless chicken breast (approximately 1 large breast)
• 1 bag of frozen peas and carrots
• 1 can of cream of chicken soup
• Cooking spray for the pan

Instructions:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C) and spray a muffin tin with cooking spray.
2. Prepare the Chicken:
   Chop the chicken breast into small, bite-sized pieces. Cook the chicken over medium-high heat until it’s no longer pink. Season with your choice of spices (suggestions include garlic powder, onion powder, and a pinch of salt). Once cooked, remove the chicken from the heat.
3. Combine Ingredients:
   Stir the frozen peas and carrots and the can of cream of chicken soup into the pan with the cooked chicken. Mix well and set aside.
4. Prepare the Biscuits:
   Open the cans of biscuits and flatten each biscuit until they are thin enough to fit into the muffin cups.
5. Assemble the Pies:
   Place the flattened biscuits into the muffin tin, forming a cup shape. Fill each biscuit cup with the chicken mixture.
6. Bake:
   Bake in the preheated oven for 30-35 minutes or until the biscuits are golden brown.

Note:

If you only use one can of biscuits, keep the recipe the same and freeze the unused portion of the chicken mixture for up to two months to use for another meal.