Mini Chicken Pot Pies

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Chicken breast tenders

  Uncooked

  16 oz or 454g

• Cream of chicken soup

  Canned, condensed

  1 can (10.75 oz) or 305g

• Mixed vegetables

  Frozen, unprepared

  ¾ package (10 oz) or 213g

• Cheddar cheese

  ½ cup, shredded or 57g

• Buttermilk biscuits

  Pillsbury grands, refrigerated dough

  8 servings or 488g

Directions

1. Preheat oven to 350 degrees F. Spray 10 muffin-pan cups with cooking spray.
2. Spray a skillet over medium-high heat. Add diced chicken and cook for 10-12 minutes, or until cooked through and no longer pink; set aside.
3. Stir the chicken, soup, and vegetables in a medium bowl.
4. Roll out biscuits to flatten slightly. Press the dough into the bottom on muffin pan. spoon about 1/3 cup batter into each cup. Top with 2 tbsp of cheese.
5. Bake for 15 minutes. Let pot pies cool for 5 minutes before serving. Enjoy!