Mini chicken pot pies

From Jacqueline Le Riche

Ingredients

• 2 cans flakey layers biscuits 
• 2 cans cream of chicken soup 
• 2 cans cooked chicken, or prepare fresh chicken (2 cups)
• 1 bag frozen mixed vegetables 

Directions

Mix soup, veggies and chicken in a bowl, season to taste.
Flatten biscuits out and press each one into a spot in a muffin pan, fill each biscuit with soup/chicken/veggie mix
Bake at 400 for 20 minutes