| 1. |
Preheat oven to 375 °F (190 °C). |
| 2. |
Mix well in a bowl vegetables, chopped chicken and soup. |
| 3. |
Flatten each biscuit into a 5 1/2 inch circle. |
| 4. |
Place 1 round in each of 8 greased regular-size muffin cups. Press in the bottom and sides to form a pie cup. |
| 5. |
Spoon in a generous amount of chicken mixture into each cup. |
| 6. |
Pull edges of dough over the filling toward the center. Pleat and pinch dough gently to hold in place |
| 7. |
Bake for about 20 minutes or until golden brown. |
| 8. |
Cool 1 minute, remove from pan and serve. |
