Mini Chicken Pot Pies

Instructions

1. Preheat oven to 350°F.
2. In a pot over medium-high heat, bring soup to a simmer. Add frozen peas and corn and stir gently.
3. In a small bowl, whisk together milk and cornstarch. Gently pour milk mixture into soup and stir until it begins to thicken. Carefully pour soup mixture into eight 12 ounces oven-safe ramekins.
4. Gently flatten biscuits, making two slits on each. Place a biscuit atop each filled ramekin pressing down slightly on the edges to secure. Place ramekins on baking sheet covered with foil and bake for 12-16 minutes or until biscuits are golden brown. Cool slightly before serving.