Easy Chicken Pot Pie

I adapted this recipe to my family from a posting on the WP boards by Bunky.

2 cans refrigerated biscuits
1/2 cup chopped carrot
1 rib celery, diced
1/2 cup chopped broccoli
4 oz potato, diced
1 small onion, diced
1/4 cup diced green pepper
1 cup corn
1 can 98% fat free cream of mushroom soup
2/3 cup skim milk
4 oz chopped cooked chicken or turkey

Heat oven to 350. Mix all ingrediets except biscuits. Spray muffin tins with nonstick spray. Put one biscuit in each muffin tin and spread to form a bottom crust, leaving some overlapping at top of tins. Fill evenly with filling. Bake for 20 minutes. Each serving is 2 muffins.

Per serving--176 calories/3 g. fat/2 g. fiber/3.5 WW points