Preheat oven to 190ºC.

In a bowl combine the chicken, Cream of chicken soup, frozen Veggies, cheese, herbs, garlic and pepper.

Prepare the crust by mixing the flour, salt and butter in a food processor or by hand in a bowl. Add the cold water little by little until you get the right doughy consistency. Make the dough into small balls and then roll them flat to fit an individual cup in a muffin tray.

Lightly grease a 12-cup muffin tin and place the dough/Pillsbury biscuit/ready pie crust into each cup, pressing into the bottom and up the side.

Evenly spoon the pot pie mixture into each cup. Top it with some shredded cheddar cheese if you’d like. Slide into the oven and bake for 15minutes. Check it at the 12 minute mark.

Once done, let it rest for 3 minutes before you devour them.