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. |