Easy Pot Pie Muffins

Ingredients:

2 tubes refrigerated biscuits, 8 count packages
1 can cream of celery soup
2 cups frozen mixed vegetables, slightly thawed
1 cup heavy or whipping cream
1 teaspoon pepper, more or less to taste
1 teaspoon oregano
1 cup cooked chicken

Directions:

Take the frozen veggies out of the freezer.  Allow to soften on the counter (15 to 30 minutes approximately).

 In a large bowl, combine soup, softened mixed vegetables, heavy cream, pepper, and oregano. Stir and set aside

Add 1 cup chicken to soup mix. Mix well

Separate biscuits and roll out each one to make a large, flat circle, as thin as possible to avoid too much dough around each individual pie.

Spray a muffin tin with cooking spray and press a biscuit circle into each one, letting the edges hang out.


Using your fingers press down on the bottom and center of the dough to thin it out.  Stretch and pull your dough up so it is  hanging over the sides as much as possible. 

Scoop about 2 tablespoons of mixture into each muffin cup.

Bake at 350 for 20-25 minutes or until golden brown and fully cooked.