CHICKEN, OVEN BAKED

Chicken Pot Pie Cups

2 comments

Chicken Pot Pie Cups

Recipe by Julia PachecoCourse: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

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!

Recipe Video

2 Comments

  1. 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.

  2. Christina

    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!

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