Mini Chicken Pot Pies

One night while listening to the TV from the kitchen, I heard a commercial for Campbell's Recipes online. While I had some free time a few nights later, I logged on to their website to check out some of the recipes - one of the featured ones that night was their recipe for Mini Chicken Pot Pies. They seemed easy enough and I had all of the ingredients except for the biscuit dough, so I figured why not?! They ended up being delicious and so easy!

Ingredients:

1 1/2 cups cooked chicken, cubed

1 can condensed cream of chicken soup

8 oz. frozen mixed vegetables 

(carrots, green beans, corn, peas), thawed

1 package (12 oz) biscuit dough

1/2 cup shredded cheddar cheese

Instructions: 

1. Heat the oven to 350 degrees.

2. Spray your muffin-pan cups with cooking spray.

3. Combine all of the ingredients above in a large bowl, except for the cheese.

4. Slightly flatten the biscuits with a rolling pin or by patting them with your hand.

5. Press the biscuits into the bottoms and the sides of the muffin cups.

6. Fill each muffin cup with the chicken mixture and lightly press the mixture down into the cups.

7. Top each mini pie with a pinch of shredded cheddar cheese.

8. Bake for 20 minutes or until the biscuits are golden brown and the cheese is melted.

9. Let cool on a wire rack and enjoy!