To Prep:

1. Coat each of your silicone muffin liners with non-stick spray.

Make the Filling:

1. Add the chicken, vegetables, cream of chicken and spices together to a large bowl. Stir to toss until the chicken and vegetables are completely coated in the soup.

Make the Pies:

1. Open the biscuits and separate each one into halves — with one “half” being 3/4 of the biscuit and the other “half” being 1/4 of the biscuit. Take the larger half and mold to fit the inside of the muffin liners. Cook in the air fryer for 5 minutes at 300 degrees, then remove and scoop the filling into each one so they are mostly full, with a mound in the center.
2. Take the smaller half of each biscuit and place on top of each pot pie. Pinch the edges to seal the top to the sides of the pot pie. Make 4 small punctures in the top of each pie to allow steam to vent.
3. Place the pies back in the air fryer and cook for 20 minutes at at 300°F, or until the crust is cooked through.