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Chicken Pot Pie Cups
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Chicken Pot Pie Cups

Recipe by Julia Pacheco
5.0 from 1 vote
Course: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Cook Mode

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Ingredients

  • 16oz can 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

  • 1/2 tsp salt

  • 1/2 tsp pepper

Directions

  • 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!

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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2 Comments

  1. Christina says:

    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!

    Reply
  2. Kelli says:

    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.

    Reply