Mini Chicken Pot Pie Muffins

1. Preheat oven to 375°F (190°C).

2. In a large bowl, combine shredded chicken, mixed vegetables, cream of chicken soup, cheddar cheese, parsley, garlic powder, salt, and pepper. Mix well.

3. Lightly grease a muffin tin. Separate each biscuit into 2 layers. Press each layer into the bottom and up the sides of each muffin cup to form a crust.

4. Spoon chicken mixture into each biscuit cup, filling almost to the top.

5. Bake for 20-25 minutes or until biscuits are golden brown and filling is bubbly.

6. Remove from oven and let cool in pan for 5 minutes before removing to a wire rack. Serve warm.

Prep Time: 15 minutes | Cooking Time: 20-25 minutes | Total Time: 40 minutes

Kcal: Varies | Servings: 12 muffins