Chicken Pot Pies

8		flaky biscuits
2  servings		boneless skinless chicken breast
1/4  cup		shredded cheddar cheese
1  cup		cream of chicken soup
1/2		frozen mixed vegetable
1/4  cup		rice krispies

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken Pot Pies ingredients. The serving size for any ingredient in Chicken Pot Pies may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Oven Temp: 375
Oven Time: 20-25 Minutes

Grease a muffin pan (only need eight), use a regular size pan.
Break biscuits apart, then take a small top layer off of each one. You should end up with 8 thicker ones and 8 thin ones.
Use the thicker ones and spread one per muffin section. It should be flat across the bottom and come up all sides to the top.
Sprinkle a few Rice Crispies in the bottom of each pot pie shell. These are to help soak up the fat.
Sprinkle a little cheese in each shell
Mix: chicken, soup, and veggies together and fill each shell with mixture. Should fill over the top.
Cover each pot pie with the thin biscuits and press the ends with the bottom layer of the shell so they do not come apart while baking.