Mini chicken pot pies


2 cans flaky layers biscuits

2 cans cream of chicken soup

2 cans cooked chicken, or prepare fresh chicken (2 cups)

1 bag frozen mixed vegetables



Mix soup, veggies and chicken in a bowl, season to taste.

Flatten biscuits out and press each one into a spot in a muffin pan, fill each biscuit with soup/chicken/veggie mix

Bake at 400 for 20 minutes.