2cansrefrigerated biscuitstwo 16.3 oz Pillsbury Grands Homestyle biscuits
Preheat the oven to 400 degrees. Lightly spray a muffin pan with non-stick spray and set aside.
Dice up your onion, carrots, zucchini and squash so the pieces are approximately the same size.
Heat some olive oil in a skillet over medium high heat. Add your veggie mixture, season with salt, pepper, and and cook until tender, approximately 5 minutes.
Remove from heat and add cream of onion soup (I also added a little water at this point – just enough to get the soup from the bottom of the can) and cheese. Stir to combine.
Line each cup of the muffin pan with a biscuit, pressing into the bottom and up the sides.
Spoon the veggie mixture evenly into each cup.
Bake for 12-15 minutes or until set and slightly golden brown.
Let them cool for a few minutes before removing from cupcake pan.
Optional: added 1 cup of cooked, shredded chicken to the pot pie mixture.Biscuits come 8 to a can so you’ll have 4 biscuits leftover. Bake them now or it’s over for them – you can’t save them once they’ve been opened.Recipe inspired by BevCooks