# What you'll need:
→ Chicken
01 - 2 cups cooked chicken breast, diced (approximately 2 medium breasts)
→ Vegetables
02 - 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
03 - 1 small onion, finely diced
→ Sauce
04 - 1/2 cup ranch dressing
05 - 1/2 cup low-sodium chicken broth
06 - 2 tablespoons all-purpose flour
07 - 2 tablespoons unsalted butter
08 - 1 teaspoon Cajun seasoning
09 - 1/2 teaspoon garlic powder
10 - 1/4 teaspoon ground black pepper
→ Biscuits
11 - 1 can refrigerated biscuit dough (16 ounces, 12 biscuits)
→ Cheese (optional)
12 - 1/2 cup shredded cheddar cheese
# Method:
01 - Preheat oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin to prevent sticking.
02 - In a large skillet over medium heat, melt unsalted butter. Add finely diced onion and cook until translucent, stirring occasionally, approximately 3 minutes.
03 - Sprinkle all-purpose flour over the onions. Stir to coat and cook for 1 minute until the mixture is lightly bubbling.
04 - Gradually add chicken broth and ranch dressing, whisking continuously to form a smooth, slightly thickened sauce. Simmer for 2 to 3 minutes.
05 - Add Cajun seasoning, garlic powder, ground black pepper, frozen mixed vegetables, and diced cooked chicken. Cook until vegetables are heated through, about 2 to 3 minutes. Remove skillet from heat.
06 - Flatten each biscuit and gently press into the bottom and up the sides of each muffin cup to form a well for the filling.
07 - Divide chicken and vegetable mixture evenly among the biscuit cups. Sprinkle shredded cheddar cheese on top, if desired.
08 - Place muffin tin in the oven and bake for 18 to 22 minutes, or until biscuits are golden brown and filling is bubbling.
09 - Allow cups to cool for 5 minutes before removing gently from the muffin tin. Serve warm.
