Ingredients

• One 10 1/2-ounce can cream of chicken soup
• Half a 10-ounce bag frozen vegetables (carrot, corn and green bean mix)
• 1 teaspoon garlic powder
• 1 small rotisserie chicken, meat shredded, skin and bones discarded
• Kosher salt and freshly ground black pepper
• 1 can biscuit dough

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Instructions

1. Preheat the oven to 350 degrees F.
2. Mix together the cream of chicken soup, frozen vegetables, garlic powder, shredded chicken and some salt and pepper in a bowl.
3. Fill 4 ovensafe mugs three-quarters of the way up with the pot pie filling and top each with 1 biscuit. Bake until the biscuits are golden brown, 15 to 20 minutes.