Chicken Pot Pie Muffins

Dinner in a muffin pan and oh so yummy!

2 chicken breast, seasoned, baked, then cut in cubes

2 cans cream of chicken soup (10 oz)
1 cup frozen mixed vegetables
1 cup extra sharp shredded cheddar cheese
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic salt
2 cans (10 oz each) Pillsbury™ refrigerated biscuits

Preheat your oven to 375°F. In a large bowl, combine the baked chicken breast, cream of chicken soup, frozen veggies, cheese, and spices.
Grease a 12-cup muffin tin and place the Pillsbury™ biscuits into each cup, pressing into the bottom and up the sides.

Place about 1/4 cup of the pot pie mixture into each biscuit cup. Place into the oven and bake for about 20.
Top with extra cheese if you would like! Enjoy!