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!
Servings: 4 servings
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
