Easy mini chicken pot pies

2 cans of refrigerated biscuits (8 count each can)
1/2 pound of boneless, skinless chicken breast (approximately 1 large breast)
1 bag frozen peas and carrots
1 can cream of chicken soup
Cooking spray for pan
Preheat oven to 350 degrees F and spray muffin tin with cooking spray
Chop chicken into small bite sized pieces. Cook over med-high heat until no longer pink. Add any spices desired (I use garlic powder, onion powder, and a pinch of salt but you can use whatever you like) remove from heat

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