Chicken Pot Pie Biscuit Cups
These Chicken Pot Pie Biscuit Cups feature flaky biscuit cups filled with a savory chicken and vegetable mixture, making for a cozy and comforting family meal that comes together quickly.
Ingredients
Biscuit Cups
- 2 cans flaky layers biscuits (Use the flaky layers type for the best rise and texture.)
Filling
- 2 cans cream of chicken soup (For richer flavor, stir in a splash of milk or sour cream.)
- 2 cans cooked chicken, or 2 cups fresh cooked chicken, shredded or chopped (Rotisserie chicken works great for speed and flavor.)
- 1 bag frozen mixed vegetables (about 10-12 oz) (No need to thaw; they cook through while the biscuit bakes.)
- to taste salt and pepper (Start light, especially if using canned soup.)
Instructions
Preparation
- 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, pushing the dough up the sides to form a cup.
- Spoon the chicken and vegetable mixture into each biscuit cup, filling them generously.
Baking
- 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.
Notes
These biscuit cups can be made ahead and stored in the refrigerator for later baking. They also freeze well.