Mini Fish Pot Pies

These pot pies are easy to make and a great way for kids to eat their vegetables! They can even be frozen to eat at a later time.

Ingredients

5 pieces Van De Kamps FIsh Tenders (Cooked and chopped)
1 can Cream of Chicken Soup (10 3/4 ounce)
1 packet Bird's Eye Steamfresh Mixed Vegetables (12 ounce package)
1 can Refridgerated Biscuits (flaky) (I prefer flaky biscuits as they come apart easier))

Step 1
Cook fish tenders and vegetables according to packages
Step 2
Split the biscuits into two pieces. Put one of the layers of the biscuit on a cookie sheet, spreading out each as much as possible.
Step 3
Once fish is cooked, chop into smaller pieces
Step 4
Combine soup, vegetables and fish in bowl. Mix well.
Step 5
Scoop the veggie/fish mixture onto the middle of the bottom layer of biscuits, leaving enough room on sides to seal the pie.
Step 6
Place the second half of the biscuit on top, pushing on the sides to seal the pie.
Step 7
Cook at 360 degrees for 10 minutes (or until pie crust is golden brown).