Mini Chicken Pot Pies

Ingredients:

• 1 package (10 oz.) frozen mixed vegetables, cooked

• 4 cups diced cooked chicken (or turkey)

• 1 can (10 3/4 oz.) condensed cream of chicken soup

• 1 can (8 biscuits) refrigerated Original flaky biscuits

• 2 cups shredded cheddar cheese, reserved

Directions:

1. Heat oven to 375°F. In medium bowl, combine vegetables, chicken (or turkey), soup and 1 cup cheddar cheese; mix well. Note: I baked 4 chicken thighs seasoned with salt & pepper for 30 minutes in a 350-degree oven. Cooled and then cut into chunks.

2. Roll out each biscuit into a 5-inch flat circle. Place 1 round in each of 8 greased over-sized muffin cups. Firmly press in bottom and up side. Spoon a generous 1 cup chicken mixture into each. Top each biscuit with a sprinkle of the cheddar cheese. (If you have leftover mixture – just put in a pan and bake alongside the muffins)

3. Bake at 375°F for 20 to 25 minutes or until biscuits are golden brown. Cool 2 minutes and then remove from pan and serve.