~ Chicken Pot Pie Cups ~

Ingredients: 1 can of refrigerated biscuits (10 count) * 1 c. cooked chicken breast, diced * 1 (10.5 ounce) can of cream of chicken soup * 2/3 c. shredded cheddar cheese * 1 c. of frozen mixed veggies (corn, peas, carrots, etc.) * 1 tsp. dried parsley flakes * 1 tsp. of onion powder * 1/4 tsp. black pepper

Directions: Preheat oven to 400 degrees. Separate biscuits and place each biscuit in a cup of a lightly greased muffin pan, pressing dough up sides to edge of cup. In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, parsley flakes and black pepper. Mix well to combine. Evenly spoon chicken mixture into prepared biscuit cups. Bake for 12 to 15 minutes or until golden brown. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once. ~ Chef ~