Mini Chicken Pot Pies

    

     Well it certainly is the middle of winter and like it or not we all find ourselves beginning to become mired in our 'cabin fever' activities.  Barb and I are in the midst of waiting on our trip to Alaska next Spring so we are redefining ourselves with reading, a bit of traveling, snowshoeing, and of course cooking.  I am trying a new recipe I found on Facebook that looked not only tantalizing, but easy to make as well.  Imagine the perfect combination of baking, holiday cooking, home cooking, and the ultimate in simplicity comfort food.......this is it!  So many folks make Chicken Pot Pie nearly every year and this scaled down version is even easier, but well worth the effort.  The best part of this recipe is it works well with many venues, be it dinner, snacks, hors dourves, camping, and even leftovers. 

                                                        MINI CHICKEN POT PIES

2 cups frozen mixed vegetables, thawed
1 cup diced cooked chicken
1 can (11 oz.) condensed cream of chicken soup
1 can (16 oz.) Pillsbury Grands Biscuits

MIX THE VEGEES, CHICKEN & CREAM OF CHICKEN SOUP IN BOWL

1) Heat the oven to 375 degrees.
2) Press each biscuit into 5 1/2 inch round muffin pan.  Place 1 round in each of 8 greased regular sized muffin cups.  Firmly press in bottom and up side, forming 3/4 inch rim.  Spoon a generous 1/3 cup of chicken mixture into each.  Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place. 
3) Bake at 375 degrees 20-22 minutes or until biscuits are golden brown.  Cool 1 minute; remove from pan, serve. 

ENJOY AND WAIT THE ARRIVAL OF SPRING!