Preheat 350F degrees
FOR THE FILLING
1 1/3 c. diced cooked, chicken (I used Tyson's grilled chicken breast strips or 1 chicken breast)*
1 c. frozen vegetables (I get the bag with corn, carrots, and green beans)
1 (10.5 oz can) cream of chicken
1/2 c. of sour cream (if you do not have sour cream, you can use 1/2 c. of extra cream of chicken)
1 tsp. onion powder
1 tsp. garlic salt
2 tbsp. green onion
Pepper to taste
1 can of Pillsbury Grand Biscuits (8 biscuits)
1 c. of shredded cheese
In a medium bowl, combine diced chicken, frozen vegetables, cream of chicken, sour cream, onion powder, garlic salt, green onions and pepper. Set aside.
Coat two muffin pans with cooking spray. Muffin pans are different from cupcake pans. The cups are larger and each pan only has 6 cups versus 12 cups in cupcakes pans. On a floured surface, roll out each biscuit into a thin circle. Place a rolled out biscuit into muffin cup, pressing into the bottom and up the sides. Repeat for all 8 biscuits. Take a fork and pierce the biscuit to let air escape.
Evenly spoon pot pie mixture into each biscuit cup. Bake for 12-15 minutes. Remove from oven and sprinkle cheese over the top of each pot pie (do this while pot pie are still hot, so cheese will melt). Allow to cool slightly.