Mini Chicken Pot Pies
1 pkg (10 oz) frozen mixed vegetables
1 cup diced cooked chicken
1 can cream of chicken soup
1 can (16 oz) Pillsbury Grands Flaky Layers refrigerated Original biscuits
1. Preheat oven to 375 degrees. In a medium bowl, combine cooked vegetables, chicken, and soup; mix well.
2. Press each biscuit into 5.5 inch round. Place 1 round in each of the 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming ¾ inch rim. Spoon about 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold into place.
3. Bake 25-30 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
Double the batch for leftovers or to send in your kids' lunches!