Mini Chicken Pot Pies

- Preheat oven to 375
- In a skillet over medium heat, warm the cooked chicken, soup and veggies
- Prepare a muffin tin with non-stick spray
- Separate the biscuits in half.
- Press one half of each biscuit into the bottom of the muffin tin
- Add a big spoonful o warm pot pie chiicken and veggie mixture over each "crust" in the muffin tin
- Top of mini pot poies with the remaining halves by pressing downward and outward with a fork.
- In a bowl, whisk egg with a splast of water.
- Using the basting bruch, apply a very thin layer of the egg wash to the top of each mini pot pie.
- Bake for 20 minutes until the tops are golden brown.
- Use a butter knife or fork to remove each pot pie from the baking dish and enjoy!
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