Heat the oven to 350 degrees F (180 degrees C).
Mix the cubed
Chicken (1 1/2 cups)
Frozen Mixed Vegetables (1/2 pckg)
Campbell’s® Condensed Cream of Chicken Soup (1 cup)
in a bowl.
Spray 10 2 1/2-inch muffin-pan cups with cooking spray.
Roll or pat the
Refrigerated Biscuits (1 pckg)
to flatten slightly. Press the biscuits into the bottoms and up the sides of the muffin-pan cups.
Spoon about 1/3 cup chicken mixture into each biscuit cup. Lightly press the chicken mixture down so it's level.
Top each with
Shredded Cheddar Cheese (1/2 cup)
Bake for 15 minutes or until the biscuits are golden brown and the cheese is melted.
Let the pot pies cool in the pan on a wire rack for 5 minutes.