Mini Chicken Pot Pies muffins

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:

Preheat your oven to 375°F (190°C). Spray two muffin pans with oil.

Take each biscuit and press it down into the muffin cups, forming a cup shape with the edges raised.

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.

Spoon a few tablespoons of the mixture into each biscuit cup, filling them to the top.

Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the filling is heated through.

Allow to cool slightly before serving.

Enjoy your delicious mini chicken pot pies!