These fun and delicious chicken pot pie biscuits are the perfect comfort food. Quick and easy to prepare, they’re a fantastic meal idea when you're craving something warm and satisfying.

**Ingredients:**

- 2 cans of refrigerated biscuits (8 count each can)

- 1/2 pound of boneless, skinless chicken breast (approximately 1 large breast)

- 1 bag of frozen peas and carrots

- 1 can cream of chicken soup

- Cooking spray for pan

**Instructions:**

1. **Preheat and Prep:**

   - Preheat your oven to 350°F (175°C). Spray a muffin tin with cooking spray to prevent sticking.

2. **Cook the Chicken:**

   - Chop the chicken breast into small bite-sized pieces. Cook the chicken in a skillet over medium-high heat until it's no longer pink. Season with your choice of spices (suggestions: garlic powder, onion powder, and a pinch of salt). Remove from heat.

3. **Prepare the Filling:**

   - Stir the frozen peas and carrots and the can of cream of chicken soup into the skillet with the cooked chicken. Mix well and set aside.

4. **Assemble the Biscuits:**

   - Open the cans of biscuits and flatten each one to make it thin enough to fit into the muffin tin cups. Place a flattened biscuit into each muffin cup, pressing it down and up the sides to form a shell.

5. **Fill the Biscuits:**

   - Spoon the chicken and vegetable mixture into each biscuit cup, filling them generously.

6. **Bake:**

   - Bake in the preheated oven for 30-35 minutes, or until the biscuits are golden brown and cooked through.

7. **Serving:**

   - Let the chicken pot pie biscuits cool for a few minutes before removing them from the muffin tin. Serve warm and enjoy!

**Notes:**

- If you only use 1 can of biscuits, keep the filling recipe the same. You can freeze any unused chicken mixture for up to 2 months, making it easy to prepare a second meal later on.

Enjoy these comforting chicken pot pie biscuits with your family or friends!