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: For nutritional information on all the ingredients in Chicken Pot Pies just click on each ingredient name. Then adjust the serving size for any Chicken Pot Pies ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.