Chicken Pot Pie Muffins


2 cups cooked chicken breast, diced (you can also use turkey breast)
1 can cream of chicken soup
1 cup frozen mixed veggies
1 cup cheddar cheese, shredded
1/2 tbsp dried thyme
1/2 tbsp dried basil
1 tsp onion powder
1 tsp garlic salt
2 cans (10 oz) Pillsbury biscuits


Preheat the oven to 400. In a large bowl, combine the cooked chicken (or turkey), cream of chicken soup, frozen veggies, cheese, herbs, and spices. Lightly grease a 12 cup muffin pan. Place one Pillsbury biscuit in each cup, pressing into the bottom so it covers up the sides as well. Evenly spoon the pot pie mixture into each cup. Place pan in the oven and bake for about 12-15 minutes. Remove from oven and serve!!

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