2 cups of cooked chicken breasts; cubed
1 can cream of chicken soup
1 cup frozen mixed veggies
1 cup shredded cheddar cheese
1/2 tablespoon of dried basil
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 (10 oz) cans flakey biscuits
Preheat your oven to 400.
In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
On a cutting board flatten biscuits. Lightly grease a 12-cup muffin tin and place the biscuits into each cup, pressing into the bottom and up the sides.
Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.