Ingredients:

1 (9-ounce) package refrigerated cooked chicken strips, diced

1 (12-ounce) jar chicken gravy

1 cup frozen peas and carrots

1/4 teaspoon salt

1/4 teaspoon black pepper

3/4 cup pancake and baking mix

1/2 cup milk

2 eggs

Directions:

1. Preheat oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.

2. In a large bowl, combine chicken, gravy, vegetables, salt, and pepper; mix well. In a small bowl, combine baking mix, milk, and eggs with a fork, mixing until well blended.

3. Spoon 1 tablespoon baking mixture into each muffin cup. Top with 1 tablespoon chicken mixture, then spoon another tablespoon of baking mixture over chicken mixture.

4. Bake 30 to 35 minutes, or until golden brown. Cool 5 minutes, loosen sides of pies from pan, and serve immediately.

Bon Appetit!