Easy Chicken Pot Pie Puffs

Ingredients

• 2 cups frozen mixed vegetables, thawed
• 1 cup diced cooked chicken
• 1 can (10 3/4 oz) condensed cream of chicken soup
• 1 can (16.3 oz) refrigerated biscuits

Directions

1. Heat oven to 375�F.
2. In medium bowl, combine vegetables, chicken and soup; mix well.
3. Press each biscuit into 5 1/2-inch round.
4. Place 1 round in each of 8 greased regular-size muffin cups.
5. Firmly press in bottom and up side, forming 3/4-inch rim.
6. Spoon a generous 1/3 cup chicken mixture into each.
7. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
8. Bake at 375�F 20 to 22 minutes or until biscuits are golden brown.
9. Cool 1 minute; remove from pan.