Mini chicken pot pies

I love chicken pot pie. There's just something comforting about a warm mini pie, with a crust that crumbles in your mouth, and a soft filling that can be made as healthy as you like. Couple it with some chips, or my Brazilian version of white rice and black beans, and you've got a perfect cold winter night dinner.

But let's face it, chicken pot pie is not always the easiest or fastest recipe to make. So, I always keep an eye out for a simpler recipe than the one from my family. I saw this recipe on the back of a soup can I had at home and decided to test it out.

Ingredients:

• 1 and 1/2 cups shredded cooked chicken breast
• 1 can (10 3/4 ounces) Campbell’s Condensed Cream of Chicken Soup
• 1 package frozen mixed vegetables (carrots, peas, corn, etc), thawed (about 1 1/2 cups)
• 1 package (12 ounces) refrigerated biscuit dough (10 biscuits)
• 1/2 cup shredded Cheddar cheese

Directions:

1. Heat the oven to 350°F.
2. Spray 10 muffin-pan cups with vegetable cooking spray.
3. In a bowl, stir the chicken, soup and vegetables.
4. Roll or pat the biscuits to flatten slightly.  Press the biscuits into the bottoms and up the sides of the muffin-pan cups.
5. Spoon about 1/3 cup chicken mixture into each biscuit cup.  Lightly press the chicken mixture down so it's level.
6. Top each with about 2 teaspoons cheese.
7. Bake for 15 minutes or until the biscuits are golden brown and the cheese is melted.
8. Let the pot pies cool in the pan or on a wire rack for 5 minutes.

A couple notes:

• This recipe doesn't freeze well. Since we're using biscuit dough, when thawing out, it becomes all mushy and pretty gross. So try this recipe out when you're having a group of people over so you won't have any leftovers.
• I thought the filling was too creamy. Next time I make this recipe, I'll try with just half a can of soup, so the filling is a bit more chunky rather than creamy.