Chicken Pot Pie Cups
Flaky biscuits filled with creamy chicken pot pie goodness—these bite-sized cups are cozy comfort food in a muffin tin!
Ingredients
- 16 oz refrigerated biscuits
- 1 cup rotisserie chicken, cubed (or any cooked diced chicken)
- 1 can cream of mushroom, or cream of chicken
- 2 cups frozen mixed vegetables
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 375 degrees.
- Grease your muffin tin.
- To a medium sized bowl add the cream of soup, chicken, cream of soup, mixed vegetables, salt, and pepper. Stir to combine.
- Take each biscuit one at a time, using a rolling pin roll each biscuit thin. Press each of the biscuits into the muffin tin (It’s ok if some of the edges stick out)
- Generously fill the biscuit cups with the filling.
- Bake for 18-22 minutes or until the edges are golden brown. Enjoy!
Video
Nutrition
Calories: 628kcal | Carbohydrates: 71g | Protein: 30g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Cholesterol: 62mg | Sodium: 2148mg | Potassium: 546mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4625IU | Vitamin C: 9mg | Calcium: 83mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Let us know how it was!
Made these tonight! Used Hawaiian biscuits (because my store out of regular) and it did take around 20mins. Very good after a long day at work!
Made this for dinner tonight and it was delicious! Biscuit cups were perfectly cooked at about 21 minutes, not doughy at all and held the filling in nicely. Perfect comfort food, it’s like the perfect mix of pot pie with a little taste of chicken and dumplings with the biscuit.