1 can flaky layers biscuits (crust)
butter
Italian seasoning
garlic powder
1/4 cup Mozzarella cheese
muffin pan

Preheat oven 375°F. Spray muffin pan with non-stick cooking spray (Pam).

Separate dough into 8 biscuits then separate each biscuit into 2 layers. Place 8 biscuits halves in muffin cups, pressing to cover bottom and sides.

FILLING:

1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 (15 oz.) can chicken broth (Swanson)
1/2 cup milk
2 1/2 cups cooked shredded chicken
1 (16 oz.) bag mixed vegetables, thawed

Melt butter over medium heat, add onion sauté for 2 minutes. Stir in flour, salt and pepper until well blended. Stir in broth and milk - cooking and stirring until bubbly and thickened. Stir in cooked shredded chicken and thawed bag of mixed steamer vegetables and remove from heat.

Spoon filling into biscuits. Place remaining biscuit halves over filling and gently seal each biscuit.

Spread biscuit tops with butter. Sprinkle Italian seasoning and garlic powder. Top each with 1/2 tablespoon cheese.

Bake at 375°F for 15 to 18 minutes.

Submitted by: Stephanie G.