Chicken Pot Pie Biscuit Cups

Ingredients:
1 (16 oz) can refrigerated flaky biscuits (8 biscuits)
2 cups cooked, shredded chicken
1 cup frozen mixed vegetables, thawed
1 (10.5 oz) can cream of chicken soup
¼ cup milk
½ tsp garlic powder
½ tsp onion powder
½ tsp dried thyme
Salt and black pepper, to taste
1 cup shredded cheddar cheese, optional

Directions:

Preheat the oven to 375°F. Lightly grease a 16-cup muffin pan with nonstick cooking spray.
Separate the biscuits and flatten each biscuit into a 4-inch circle. Press each flattened biscuit into a muffin cup, making sure it covers the bottom and sides to create a cup shape.
If using 8 large biscuits, cut each biscuit in half to create 16 portions before pressing them into the muffin cups.
In a medium bowl, combine the shredded chicken, thawed mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, dried thyme, salt, black pepper, and shredded cheddar cheese if using.
Stir the filling mixture until all ingredients are evenly combined and coated with the creamy sauce.
Spoon the chicken filling evenly into each biscuit cup, filling each one about three-quarters full.
Place the muffin pan in the preheated oven and bake for 18–22 minutes, until the biscuit edges are golden brown and the filling is hot and bubbly.
Remove the muffin pan from the oven and allow the biscuit cups to cool for 5 minutes.
Carefully loosen the edges of each biscuit cup with a butter knife and gently lift them out of the muffin pan.
Garnish with chopped parsley and freshly cracked black pepper if desired.
Serve warm and store any leftovers in an airtight container in the refrigerator.