Mind your p's & "carrots"

Need a quick & easy recipe for dinner this week?

I found this recipe online last week, I wasn't planning on sharing it so I didn't get the actual link I got it from, but it's not MY recipe. I have made this twice, the first time I used biscuits and the second time I used crescent rolls, they worked out either way.

Best part of this meal? You'll actually use the left-overs!

INGREDIENTS//----serving size 4----- **you will have leftovers of the chicken mixture**

• 1 bag of frozen peas & carrots
• 1 can of unsweetened corn, drained
• milk
• 1 can of cream of chicken soup
• 1 can of cooked chicken (you can use any kind of chicken but I didn't have any cooked so I used this)
• 1 can of biscuits 
• 6 cup regular muffin pan
• toothpicks to secure pies

Preheat oven to 375

Pour the can of cream of chicken soup in a pot, fill that same can with about 1/4 cup of milk and add to the soup, keep on medium heat. 

Add frozen peas & carrots, can of corn (drained).

Drain the canned chicken, and shred (it will pretty much fall apart in your hands...)

Add the chicken to the pot and bring to boil.

"

Take out your biscuits and carefully flatten & pull each biscuit, big enough to spread over the top of each muffin cup, spoon your chicken mixture onto the top of the biscuit (not too much or it will over flow), the dough will start to fall down but just use a spoon to scoop it back up around the chicken and use a toothpick to secure it, like this....

Keep in mind, not every single one of these is going to end up perfect but they're all going to end up delicious!

After you've secured each "pie" with a toothpick, sprinkle each one with pepper.

Throw them in the oven for about 10-12 minutes or until golden brown.

Take out of the oven, let cool, remove the toothpicks & enjoy!

I didn't serve these with a side or anything, and both me & my husband ate two each.

Check back tomorrow to see what I made with the leftovers :)