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CHICKEN POT PIE BISCUITS

by Emy
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INGREDIENTS:

2 cans flaky layers biscuits 

2 cans cream of chicken soup

2 cans cooked chicken, or prepare fresh chicken (2 cups)

1 bag frozen mixed vegetables

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DIRECTIONS:

Mix soup, veggies and chicken in a bowl, season to taste.

Flatten biscuits out and press each one into a spot in a muffin pan, fill each biscuit with soup/chicken/veggie mix

Bake at 400 for 20 minutes.

ENJOY.

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