Mini Cheesy Chicken Pot Pies

This in another muffin pan dish (yes, I love these) although I  will definitely use my jumbo muffin pan the next time. They are delicious either way though. So if you don't have a jumbo size pan, no worries.

Ingredient List:

1 can biscuits
1 package boneless, skinless chicken breasts/tenderloins
1 bag frozen veggies, thawed
 (I used california mix, but any will work.)
1 cup shredded cheddar cheese
1 can cream of chicken soup
salt & pepper

Heat oven according to biscuit directions. Cook your chicken however you prefer. I did mine in the crock pot with a packet of dry soup seasoning for several hours, but you could boil it, grill it, fry it, etc. Whatever works for you. Once it is cooked, shred the chicken & place into a large mixing bowl. Add the can of soup, salt & pepper, cheese and veggies. I cut my veggies up into smaller chunks, but that might not be necessary, depending on your choice of vegetable. Stir everything up together and make sure it is well blended. Press a biscuit into each well greased muffin cup (use 2 biscuits if you are using jumbo muffin pans) making sure to work it up the sides. Fill up each biscuit with your chicken/veggie mixture and bake for about 15-20 minutes or until biscuits start to brown & cheese is melted. Pop them out & they are ready to enjoy.
***The cost of this meal is about $8 and easily feeds 4. Leftovers are so easy to store and reheat and make great adult lunches. This is another easy to make ahead & freeze dish for busy folks. Hope you like it! XOXO