Description
These Chicken Pot Pie Biscuit Cups are comforting handheld treats filled with tender chicken and colorful vegetables, cradled in flaky, buttery biscuit dough.
Ingredients
Scale
- 1 can refrigerated biscuit dough (usually 8 biscuits)
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (about 10–11 oz) cream of chicken soup (condensed)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional; cheddar or Monterey Jack)
Instructions
- Preheat the oven to 375°F (190°C).
- Grease a standard 12-cup or 8-cup muffin tin.
- Roll out each biscuit and cut them into smaller circles to fit into the muffin cups.
- Press the dough into the bottom and up the sides of each muffin cup.
- In a bowl, mix together the shredded chicken, frozen vegetables, cream of chicken soup, garlic powder, salt, and pepper.
- Fill each biscuit cup with the chicken mixture, leaving a little room at the top.
- If desired, sprinkle shredded cheese on top of each filled cup.
- Bake for 15–20 minutes, or until the biscuits are golden brown and the filling is heated through and bubbling.
- Allow to cool slightly (5 minutes) before removing from the pan. Serve warm.
Notes
Values will vary with brand choices, particularly for biscuits and condensed soup. For lower sodium options, consider using low-sodium condensed soup and reduced-fat cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit cup
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg