1 can refrigerated biscuits(10 per can)
1 cup cooked chicken breast, diced
1 can 98% fat free cream of chicken soup
2/3 cup low fat shredded cheddar cheese
1/2 cup frozen peas
1/2 cup chopped onion
1/8 tsp black pepper
Preheat oven to 400 degrees. Separate biscuits and place each in a cup of an ungreased muffin tin, pressing dough up sides to edge of cup. In a medium bowl combine the rest of the ingredients. Evenly spoon mixture into biscuit cups. Bake 12-15 minutes until golden brown. Let cool 2-3 minutes.