Mini Chicken Pot Pies muffins

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Ingredients:

    • 2 cans (8ct) jumbo biscuits
    • 1 can cream of chicken with herbs
    • 1 cup cooked chopped or shredded chicken
    • 1 cup mixed thawed veggies (peas and carrots)
    • 1 can diced new potatoes, drained
  • 1-2 tablespoons sour cream
  • Pepper (to taste)

Instructions:

    1. Preheat your oven to 375°F (190°C) and spray two muffin pans with oil.
    1. Take each biscuit and press it down into the muffin cups, forming a cup shape with the edges raised.
    2. In a separate bowl, mix cream of chicken with herbs, cooked chicken, mixed veggies, diced potatoes, sour cream, and pepper. Season according to your preference.
    3. Spoon a few tablespoons of the mixture into each biscuit cup, filling them to the top.
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