Description
Delicious and easy Chicken Pot Pie Biscuit Cups made with flaky biscuits, creamy chicken soup, and mixed 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
- Feel free to add other spices or herbs like thyme or garlic powder for extra flavor.
- These biscuit cups can be served as an appetizer, a light meal, or a lunchbox treat.
- Pair with a simple side salad or fresh fruit for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg