1First mix all seasonings in a small bowl or shaker and cover both sides of chicken and place in a baking pan. Bake at 350 degrees for about 45 minutes. You just want the chicken done and tender, you do not want to over cook it. I cut the Chicken breast into halves so they cook all the way through. Once chicken is done, let it cool and chop it into bite size pieces, and set aside.
2In a small pot or skillet heat up the corn and peas. You just want to take the chill off. In a large mixing bowl, add potatoes (drained), carrots (drained), cream of chicken soup, 1 can of chicken broth, and the heated up corn and peas. Mix well and add in your chopped chicken. Mix well again and set aside.
3Using a skillet, scrap the baking pan from the chicken drippings into the skillet, add 2 tablespoons of flour and brown, making a rue, then add 1 cup of chicken broth or as much as needed to make a gravy, then add salt and pepper to taste. Add the chicken gravy to your meat mixture and set aside. You want your mixture to have plenty of sauce, just like a regular pot pie.
4Open cans of biscuits and flatten them out into a large rounds, about 3-4 inches around. Spray muffin tins with non-stick spray and place the flattened biscuit dough in the muffin cups, making sure you spread them out to put the pie mixture in. Once all the dough is ready fill with pot pie mixture to a little bit over the top of the dough, mound it up. Then bake in 350 degree oven until golden brown, about 20-30 minutes, you may need to turn the biscuits in the pan to make sure they all get browned.
Remove from oven once done and enjoy!
If you do not want to make the mini pot pies, you can place the flattened biscuits in a casserole dish and slightly brown them then add in the pot pie mixture and top with more biscuits and have a large pot pie if you would like. Enjoy!