To make easy miniature chicken pot pies, combine 1 cup of cooked, diced chicken with 2 cups of mixed vegetables and 10 3/4 ounces of cream of chicken soup in a bowl. Press one piece of refrigerated, prepared biscuit dough into eight cups of a regular-sized muffin tin.
Press each biscuit into the bottom and along the sides of each muffin cup. Spoon the chicken mixture on top, equally dividing the mixture among the cups that have the biscuit dough inside. Pull the upper edges of the biscuit dough toward the center of each cup, pinching it gently to keep it in place and form the upper crust of the mini potpie. Bake the pies at 375 degrees Fahrenheit for 20 minutes or until the biscuits are golden.
Alternatively, cook 1 pound of bite-sized chicken breast with 1 chopped onion until the chicken is cooked through and the onion is soft. Add 1/2 cup of chicken broth, seasonings and 1 cup of frozen vegetables. Simmer the mixture for a few minutes and add n 1 cup of shredded cheddar cheese. In a separate bowl, combine 1/2 cup of biscuit mix with 1/2 cup milk and 2 eggs. Spoon 1 tablespoon into each muffin cup, top with 1/4 cup of the chicken mixture and top it with another 1 tablespoon of the biscuit mixture. Bake the mini pot pies for 30 minutes at 375 F.