Easy mini Chicken Pot Pies

Instructions:

1. Preheat oven to 350°F (175°C) and spray muffin tin with cooking spray.
2. Chop chicken into small bite-sized pieces. Cook over medium-high heat until no longer pink. Add any desired spices (such as garlic powder, onion powder, and a pinch of salt) and remove from heat.
3. Stir veggies and soup into the pan with the chicken. Set aside.
4. Open biscuits and flatten to make them thin enough to fit into the muffin cups. Fill biscuits with chicken mix and bake at 350°F (175°C) for 30-35 minutes or until biscuits are golden brown.
5. If you only use 1 can of biscuits, keep the recipe the same and the unused portion of the chicken mix can be frozen for up to 2 months to use as a second meal.

Enjoy!