Mini Chicken Pot Pies

Preheat your oven to 375°
In a skillet over medium heat, warm the cooked chicken, soup, and veggies
Prepare the muffin tin with non-stick spray
Separate the biscuits in half. They peel in half very easily!
Press one half of each biscuit into the bottom of the muffin tin
Add a big spoonful of warm pot pie chicken and veggie mixture over each “crust” in the muffin tin
Top the mini pot pies with the remaining halves by pressing downward and outward with a fork
In a bowl, whisk the egg with a splash of water. A quick splash from the sink works!
Using the basting brush, apply a VERY thin layer of the egg wash to the top of each mini pot pie
Bake for 15 to 20 minutes until the tops are all golden brown. It’s important to see all of the biscuits tops brown to ensure that the bottom of the crust is baked as well
Use a butter knife or fork to remove each pot pie from the baking dish and enjoy!