Chicken Pot Pie Biscuit Cups

introduction

This easy recipe makes Chicken Pot Pie Biscuit Cups. They are small, warm, and good for a quick meal or snack. The biscuit shell holds a creamy chicken and vegetable filling. The recipe uses simple ingredients and bakes fast.

why make this recipe

• Fast and simple to make.
• Good for busy weeknights or packed lunches.
• Kid-friendly and easy to eat with hands.
• Uses pantry items and frozen veg for less prep.

how to make Chicken Pot Pie Biscuit Cups

Follow the steps below. The biscuits form cups, then you fill them with the chicken and vegetable mix and bake.

Ingredients :

• 2 cans flaky layers biscuits — about 570 g total (approx. 285 g per can)
• 2 cans cream of chicken soup — about 600 g total (approx. 300 g per can)
• 2 cans cooked chicken OR 2 cups fresh cooked chicken, shredded or chopped — canned option about 568 g total (approx. 284 g per can) OR fresh option about 280 g
• 1 bag frozen mixed vegetables — about 300 g (10–12 oz bag)
• Salt and pepper — to taste

Directions :

1. Preheat your oven to 400°F (200°C) and lightly grease a 12-cup muffin pan with cooking spray or butter.
2. 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.
3. 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.
4. Spoon the chicken and vegetable mixture into each biscuit cup, filling them generously.
5. 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.
6. Once baked, allow the biscuit cups to cool for a few minutes in the pan before carefully removing them. Serve warm and enjoy!

how to serve Chicken Pot Pie Biscuit Cups

Serve warm straight from the pan. They go well with a simple side salad or steamed vegetables. They also make a good snack or party finger food.

how to store Chicken Pot Pie Biscuit Cups

• Refrigerator: Keep in an airtight container for up to 3 days. Reheat in the oven at 180°C for about 10 minutes or until hot.
• Freezer: Cool completely, then freeze in a single layer on a tray. Once firm, move to a freezer bag for up to 2 months. Reheat from frozen in a 180°C oven until hot.

tips to make Chicken Pot Pie Biscuit Cups

• Drain canned chicken well before mixing.
• Do not overfill the biscuit cups; leave a small rim so the tops bake evenly.
• If biscuits brown too fast, cover loosely with foil mid-bake.
• Use a spoon or cookie scoop to portion filling evenly.
• For crispier bottoms, bake on a preheated metal muffin tin.

variation (if any)

• Add grated cheddar cheese to the filling for a cheesy version.
• Use cream of mushroom or celery soup instead of cream of chicken for a different flavor.
• Add cooked bacon bits or diced ham for extra protein and taste.
• Make vegetarian: replace chicken with extra mixed beans or cooked diced potatoes.

FAQs

Q: Can I use homemade biscuit dough?
A: Yes. Roll and cut dough to fit muffin cups and bake as directed.

Q: Can I use fresh vegetables instead of frozen?
A: Yes. Cook them first until tender, then use in the filling.

Q: How do I prevent soggy bottoms?
A: Don’t overfill the cups and bake until the biscuits are golden. You can also bake a few minutes longer on the bottom rack.

Q: Can I make these ahead for a party?
A: Yes. Bake, cool, and reheat in the oven before serving.

Conclusion

Try a similar mini chicken pot pie idea from Julie’s Eats & Treats for more bite-size recipes: Mini Chicken Pot Pies – Easy Dinner Recipe! – Julie’s Eats & Treats ®. For another stuffed biscuit cup take on chicken pot pie, see the Food Network version by Kardea Brown: Chicken Pot Pie Stuffed Biscuit Cups Recipe | Kardea Brown.

Print