Mini Pot Pie Muffins

Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.

In a large bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, cheddar cheese, thyme, salt, and pepper. Mix until well combined.

Separate the biscuit dough into individual biscuits and flatten each one slightly with your hands or a rolling pin.

Press each flattened biscuit into a muffin cup, making sure to press it up the sides to create a little crust.

Spoon the chicken mixture evenly into each biscuit cup.

Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.

Allow the muffins to cool for a few minutes before removing them from the tin. Serve warm and enjoy!

For a vegetarian option, you can replace the chicken with diced mushrooms or extra vegetables like bell peppers and zucchini. If you have picky eaters, consider using only their favorite vegetables or adding a bit of bacon for extra flavor. You can also experiment with different cheeses, such as mozzarella or pepper jack, to change up the taste. For a fun twist, try using crescent roll dough instead of biscuit dough for a lighter, flakier crust.