I’ve never met a chicken pot pie I didn’t like. Biscuit Pot Pies are a quick comfort food for busy weeknights. Serve them with Bob Evans mashed potatoes and a small green salad. Enjoy!

1 16.3 ounce refrigerated Grands Pillsbury Biscuits

1/4 cup butter

1/3 cup onion, chopped

2 cloves garlic, minced

12 ounces frozen peas and carrots

1/3 cup flour

1 1/2 cups rotisserie chicken, chopped

1 cup milk

1 teaspoon Better Than Bouillon Roasted Chicken Base

1 teaspoon salt

a pinch of black pepper

1/2 teaspoon dried thyme

Preheat oven to 350 degrees. Grease a muffin pan with cooking spray. Melt butter in large pan over medium heat. Add onion, frozen veggies and garlic. Stir and cook until the veggies soften. Sprinkle in flour and stir. Add chicken, milk and spices. Cook for three minutes or until sauce thickens. Place one biscuit on the counter and press it out flat. Place the biscuit into a muffin round of the tin. Press it down in being sure it is touching the bottom and all around the sides. Continue this process with the 8 biscuits. Fill each one with chicken mixture. Bake for 15 to 18 minutes or until the edges are golden. Cool for a few minutes before removing from the pan.