While I cooked my chicken, I made my own cream of chicken soup mix.
You will need:
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1 can of chicken broth
1/2 cup of milk
Melt butter over medium heat in a saucepan. Add onion, cook for 2-3 minutes, stirring frequently until tender. Stir in flour, salt and pepper until well blended. Stir in broth and milk until bubbly and thick.
Since I doubled the recipe for our family, I used 4 cups of vegetables and 2 cans of Grands® flaky layers
Mix the cream of chicken with your cooked cubed chicken and mixed vegetables.
Press each biscuit into a 5 1/2 inch round. Place each round in a greased muffin cup.
I used a large ice cream scoop to fill the cups full with the vegetable mix.
Pinch the edges of the dough together and bake at 375 degrees for 20-22 minutes.
Cool for 1 minute, remove from pan.