Chicken Pot Pie MUFFINS! say what?!

These are so yummy! And pretty simple to make! I made three batches and each one got decidedly better and easier! Gotta love when what you're making starts out looking like crap, and by the time you're completely finished looks like it came straight out of a cooking magazine! Ok, well maybe not that good! Ha!

So here is the Recipe I KINDA followed.

INGREDIENTS:

• 1 tbsp. butter, melted
• 1/4 tsp. garlic powder
• 1/4 tsp. black pepper
• 2 cooked chicken breasts, diced
• 1 bag(16 ounces) frozen vegetables
• 2 cans(8 ct.) flaky butter tastin biscuits
• 1 tsp. Italian seasoning
• nonstick cooking spray

DIRECTIONS:

1. Preheat oven to 375 degrees.
2. Cook frozen vegetables as directed on the bag. In seperate pan, heat cream of chicken soup.

*Now this is where I kinda stopped following the recipe- I didn't use frozen vegetables. I used canned ones. I used a can of whole-kernel corn, a can of cut green beans, and a can of chopped carrots. All drained. and I threw them in a sauce pan with the 2 cans of  cream of chicken soup and turned it on to a low heat and let it cook, stirring often. I thawed some leftover shredded, cooked chicken I had from the other day earlier, and threw that in there as well.
Can I tell you how much chicken I used exactly? No. I didn't measure. I threw it in until I figured there was a balanced chicken to veggie ratio lol. So really, I feel like its all up to you! You want lots of chicken? Throw it on in! You want less? Then have a mostly veggie pot pie! It will still turn out scrumtous I am sure!*

3.Lightly spray muffin cups with nonstick cooking spray. Seperate dough into eight biscuits; seperate each biscuit into two layers. Place light biscuit halves in sprayed muffin cups, pressing to cover the sides and bottom.
4. Once the frozen veggies are done, drain and combine with the cream of chicken soup. Add the diced cooked chicken breast, garlic powder and black pepper and combine well.

*Obviously during number four I just added the garlic powder and black pepper. And again I didn't use the exact measurments just did it to my tastes and stirred it in. It saved so much time to do it this way. And I should add that you could use a can or two of mixed veggies if you wanted instead of the canned veggies I used. I didn't because my hubby does not like peas and canned mixed veggies has peas! Lol so I just picked what I knew we both would like! I'm sure you could add or take out whatever kind of  vegetable you like! Maybe next time I will add some new things to make it a litte different! (zucchini? Spinach? Asparagus? YUM!)*

5. Add a little over a tablespoon of the mixture into the lined muffin cups. Place the remaining biscuit halves over the filled muffin cups and gently seal each biscuit.

*I doubt I used only a little over a tablespoon in the muffin cups...I gooped it in there! lol*

6. Spread each biscuit top with melted butter and sprinkle with Italian seasoning.
7.Bake for 15-17 minutes or until edges are golden brown.

8. STUFF YOUR FACE =]

I really enjoyed making these and they were sooo easy! The way I made the mixture made about 30 muffins! Yeah a lot! I used 4 things of biscuits(I had to run to the store to get more) but I like to share the food I make with my parents, or my mom when my dad is away working, and my grandparents who live a few doors down! They're gettin some tomorrow! So this would also be a good recipe for a get together, or if you have a big family which a lot of people around here do! This recipe was really easy to tweak and make my own and is really versatile! It's something I will definitely be making again and will probably add a few different things next time! If you tried something new, let me know how it was! =]

HAPPY COOKING!