Chicken Pot Pie Puffs

Chicken Pot Pie Puffs

Ingredients:

2 cups frozen mixed vegetables, thawed
1 cup diced cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (16.3 oz) refrigerated biscuits

Directions:

Preheat oven to 375°F. 

In medium bowl, combine vegetables, chicken and soup; mix well.

Take your biscuit dough and press each biscuit into 5 1/2-inch round. 
Place 1 round in each of 8 greased regular-size muffin cups. 
Firmly press in bottom and up side, forming 3/4-inch rim. 

Spoon a generous 1/3 cup chicken mixture into each.

Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. 
Cool 1 minute; remove from pan.

Tips:
Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.

If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.

Enjoy...