Soul Food

Easy mini chicken pot pies:

2 cans of refrigerated biscuits (8 count each can)
1/2 pound of boneless, skinless chicken breast (approximately 1 large breast)
1 bag frozen peas and carrots
1 can cream of chicken soup
Cooking spray for pan
Preheat oven to 350 degrees F and spray muffin tin with cooking spray
Chop chicken into small bite sized pieces. Cook over med-high heat until no longer pink. Add any spices desired (I use garlic powder, onion powder, and a pinch of salt  but you can use whatever you like) remove from heat
Stir veggies and soup into pan with chicken. Set aside.
Open biscuits and flatten to make thin enough to fit into cups. Fill biscuits with chicken mix and bake at 350 for 30-35 min or until biscuits are golden brown.

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