Preheat your oven to (350°F) = (176°C).

Grease your muffin tin (12 sections).

Combine the shredded chicken, cream of potato soup, and Veg-All ingredients in a medium-sized bowl.

Flatten the biscuit sections and press one biscuit down into 12 muffin cups.

Scoop about 1/3 cup of the chicken mixture into each biscuit.

I cut the remaining four biscuits into thirds to make 12 pieces and then separated those pieces into two pieces to put on top of the mini pies.

Whisk the egg and brush the top of each mini chicken pot pie with some egg.

Bake for 25-30 minutes or until heated through. The biscuit crust should be a light golden brown. Serve warm.