Mini Biscuit Chicken Pot Pies

I LOVE Biscuits.  

Just had to get that out there :)

These mini pot pies are super tasty.  

They are extremely easy to make and the biscuit crust holds everything together, which makes them great for transporting for lunches or to a neighbor/friend's house for dinner.  

Once you cut into it, the creamy filling oozes out and the biscuit crust melts in your mouth.  I don't remember pot pies ever having cheese in them, but it was a great touch.

Serve with a side of mashed potatoes or steamed broccoli and you are good to go.

Mini Biscuit Chicken Pot Pies

(Printable Recipe) or (Printable with Picture)

1 tube refrigerated biscuits (with 8-10 biscuits)
1 c. cooked chicken, shredded or diced
1 (10 3/4 oz.) can cream of chicken soup
1 c. frozen vegetable mix, thawed
  (peas, corn and carrots)
salt and pepper, to taste
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/2 c. Cheddar cheese, grated

Spray 8 to 10 muffin cups with cooking spray.  Place a biscuit in each cup and press down and up the sides to form a cup.  In a medium bowl, combine the chicken, cream of chicken soup, thawed vegetables, salt, pepper, garlic powder, onion powder and Cheddar cheese; mix well.  Divide filling between biscuit cups.  Bake at 350 degrees for 10-15 minutes, until biscuits are golden.  Makes 4-5 servings, 2 pot pies each.

Jenn's Notes: I used jumbo flakey biscuits and leftover rotisserie chicken.  If the filling is too thick for your liking, you can add a few Tablespoons of milk.

Idea from: Gooseberry Patch's Rush-Hour Recipes, submitted by Amy Hunt