These make a great lunch or dinner - and they’re good for children and adults alike.

Mini Chicken Pot Pies

2 cups frozen vegetables (peas, carrots, corn - whatever you like)

10 ounces canned chunk white chicken - drained (approximately 1 cup)

1 cup shredded cheese (cheddar, colby, your favorite)

4 ounces cream cheese, softened

2 Tablespoons finely chopped onion

1/4 tsp. salt

1/8 tsp. garlic powder

3 Tablespoons mayonnaise

1/8 tsp. pepper

1 ten-count can refrigerated FLAKY biscuits

Preheat oven to 325 degrees. Spray a muffin tin with Pam.  Open the can of biscuits and separate each biscuit into halves, horizontally.  Press the bottom half of each biscuit into each of 10 muffin cuups.  Set aside.  Cook the vegetables and onion until tender.  Drain well.  Combine the chicken, cheese, cream cheese, mayonnaise, salt, pepper, garlic powder and vegetables in a large bowl and mix well.  Spoon the chicken mixture equally into the prepared muffin cups, and then cover with the top halves of the biscuits.  Bake until golden brown - about 25-30 minutes.

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