Step 1

Preheat the oven to 350 degrees F and spray a 12-cavity muffin tin with nonstick spray.

Step 2

Stretch each biscuit slightly to an approximately 5-inch circle in diameter, pressing one into each cavity of the muffin tin, making sure the biscuit is pulled enough so that it touches the bottom of the tin.

Step 3

In a medium bowl, add the rotisserie chicken, frozen vegetables and cream of chicken soup. Mix together until everything is fully coated in the soup. Slowly add the half-and-half a little at a time to loosen up the filling, then season with salt and pepper.

Step 4

Spoon the mixture into the biscuit cups, then crimp the edges of the biscuits so that the pot pie filling doesn’t spill over.

Step 5

Bake, rotating halfway through, for 25 minutes.