Mini Chicken Pot Pies

1 cup frozen peas \ or 2 cups frozen peas and carrots
1 cup chopped carrots /
2 (5-oz) cans chunk white chicken, drained
1 cup shredded Cheddar cheese
4 oz cream cheese, softened
1/4 cup finely chopped onion
3 Tbsp mayonnaise
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp garlic powder
1 (10 count) can refrigerated buttermilk biscuits

Cook peas (or the peas and carrots) according to the package directions; drain well.
Steam the carrots in a vegetable steamer for 2-3 minutes (Omit this step if using frozen).
Combine chicken, Cheddar, peas, carrots, cream cheese, onion, mayonnaise, salt, black pepper, and garlic powder in a large bowl and mix well.
Preheat the oven to 325.
Separate biscuits into halves. Press the bottom half of each biscuit into each of 10 muffin cups.
Spoon equal portions of chicken mixture into prepared muffin cups. Cover with top halves of biscuits. Press edges to seal. Bake until golden brown, about 25-30 minutes.