Ingredients

1 grilled chicken breast diced

1 package cream of chicken soup – I use this brand

1 cup frozen mixed vegetables – I use carrots and peas 

1 cup shredded cheddar cheese

1 tablespoon Herbs De Provence

1 teaspoon onion powder

1 teaspoon garlic salt

2 cans (10 oz each) refrigerated biscuits – I use this brand 

Instructions 

1. Preheat your oven to 400ºF. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
2. Lightly grease a 12-cup muffin tin and place the biscuits into each cup, pressing into the bottom and up the sides.
3. Evenly spoon the pot pie mixture into each biscuit cup.
4. Slide into the oven and bake for about 15 minutes.
5. Check at the 12 minute mark.

Recipe adapted from tbsp.