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.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 6 cups

Course: Comfort Food, Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

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.

Method

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.