Description
Chicken Pot Pie Biscuit Cups are a quick and delicious twist on the classic pot pie, featuring flaky biscuit cups filled with creamy chicken and vegetables.
Ingredients
Scale
- 2 cans flaky layers biscuits
- 2 cans cream of chicken soup
- 2 cans cooked chicken (or 2 cups fresh, cooked chicken, shredded or chopped)
- 1 bag frozen mixed vegetables (about 10–12 oz)
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a 12-cup muffin pan with cooking spray or butter.
- In a large mixing bowl, combine the cream of chicken soup, cooked chicken, and frozen mixed vegetables. Stir until well mixed. Season the mixture with salt and pepper to taste.
- Open the cans of flaky biscuits and separate the dough. Flatten each biscuit with your hands or a rolling pin. Press each flattened biscuit into the muffin pan cups, making sure to push the dough up the sides to form a cup.
- Spoon the chicken and vegetable mixture into each biscuit cup, filling them generously.
- Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until the biscuit edges are golden brown and the filling is heated through.
- Once baked, allow the biscuit cups to cool for a few minutes in the pan before carefully removing them. Serve warm and enjoy!
Notes
- These biscuit cups can be customized with different vegetables or seasonings as per your preference.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit cup
- Calories: 230
- Sugar: 1g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg