Mini Chicken Pot Pies
1 cup frozen peas
1 cup chopped carrots
2 (5-ounce) cans chunk white chicken, drained (or 1 cup of diced, cooked chicken)
1 cup shredded Cheddar cheese
4 ounces cream cheese, softened
1/4 cup finely chopped onion
3 tablespoons mayonnaise
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1 (10-count) can refrigerated buttermilk biscuits
Cook the peas according to the package directions; drain well.
Steam the carrots in a vegetable steamer for 2 to 3 minutes.
Combine the peas, carrots, chicken, Cheddar, cream cheese, onion, mayonnaise, salt, black pepper and garlic powder in a large bowl and mix well.
Preheat the oven to 325F.
Separate the biscuits into halves. Press the bottom half of each biscuit into each of 10 muffin cups.
Spoon equal portions of the chicken mixture into the prepared muffin cups.
Cover with the top halves of the biscuits.
Press the edges to seal.
Bake until golden brown, 25 to 30 minutes.