1 can frozen peas
1 c. chopped carrots
2 (5 oz.) cans chunk white chicken, drained
1 c. shredded Cheddar cheese
4 oz. cream cheese, softened
1/4 c. finely chopped onion
3 tbsp. mayonnaise
1/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. garlic powder
1 oz. can refrigerated buttermilk biscuits

Cook peas according to the package directions; drain well. Steam the carrots in a vegetable steamer for 2 to 3 minutes.

Combine chicken, Cheddar cheese, peas, carrots, cream cheese, onion, mayonnaise, salt, black pepper and garlic powder in a large bowl and mix well.

Preheat oven to 325°F. Separate biscuits into halves. Press the bottom half of each biscuit into each of 10 muffin cups.

Spoon equal portions of chicken mixture into prepared muffin cups. Cover with top halves of biscuits. Press edges to seal.

Bake until golden brown, about 25 to 30 minutes.