Mini Chicken Pot Pies

1

Dump some diced chicken, vegetables, and cream of chicken soup into a medium bowl.

2

Stir until well combined and set aside.

3

Open a tube of refrigerated biscuits and press each biscuit into a 5 inch circle.

4

Press each flattened biscuit into the prepared muffin pan ensuring there is a rim of dough outside the top of each cup.

5

Fill the dough-lined cups with the chicken and vegetable mix.

6

Bake until the crust is golden brown and the filling is heated through.

7

Serve and enjoy!