Chicken Pot Pie Biscuit Cups Recipe

Introduction

Chicken Pot Pie Biscuit Cups are a quick and comforting twist on the classic pot pie. These individual servings are perfect for a family dinner or casual gathering, combining flaky biscuits with a creamy chicken and vegetable filling.

Ingredients

• 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

1. Step 1: Preheat your oven to 400°F (200°C) and lightly grease a 12-cup muffin pan with cooking spray or butter.
2. Step 2: 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.
3. Step 3: 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.
4. Step 4: Spoon the chicken and vegetable mixture into each biscuit cup, filling them generously.
5. Step 5: 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.
6. Step 6: Once baked, allow the biscuit cups to cool for a few minutes in the pan before carefully removing them. Serve warm and enjoy!

Tips & Variations

• For extra flavor, add a pinch of garlic powder or chopped fresh herbs like thyme to the filling mixture.
• Substitute the cream of chicken soup with cream of mushroom or cream of celery for a different taste.
• Use fresh vegetables like diced carrots and peas if preferred; just steam them slightly before mixing.
• Top the biscuit cups with shredded cheese during the last 5 minutes of baking for a cheesy twist.

Storage

Store leftover biscuit cups in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for 10-15 minutes until heated through and the biscuit is crisp. Avoid microwaving to keep the biscuit texture flaky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can prepare the biscuit cups up to the filling step, then refrigerate the assembled cups for a few hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Can I use fresh chicken instead of canned?

Absolutely. Cook fresh chicken breasts or thighs thoroughly, then shred or chop before mixing with the soup and vegetables. This can enhance the flavor and texture of the filling.

Chicken Pot Pie Biscuit Cups Recipe

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★★★★★

5 from 86 reviews

• Author: Hugo
• Total Time: 30 minutes
• Yield: 12 biscuit cups 1x

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Description

Chicken Pot Pie Biscuit Cups are a delightful and easy-to-make savory treat combining flaky biscuit dough with a creamy chicken and vegetable filling. These individual savory pies are perfect for a family dinner or a comforting snack, delivering all the flavors of classic chicken pot pie in a fun, handheld form.

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Ingredients

Scale 1x2x3x

For the Biscuit Cups

• 2 cans flaky layer biscuits

For the Filling

• 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, to taste
• Black pepper, to taste

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) and lightly grease a 12-cup muffin pan with cooking spray or butter to prevent sticking.
2. Prepare Filling: In a large mixing bowl, combine the cream of chicken soup, cooked chicken, and frozen mixed vegetables. Stir everything together until well incorporated. Season with salt and black pepper according to your taste preferences.
3. Prepare Biscuit Cups: Open both cans of flaky biscuits and separate the dough. Flatten each biscuit with your hands or a rolling pin. Press each flattened biscuit dough into the muffin pan cups, ensuring you push the dough up the sides to create cups that will hold the filling.
4. Fill Biscuit Cups: Spoon the chicken, vegetable, and soup mixture evenly into each biscuit cup, filling them generously but not overflowing.
5. Bake: Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until the biscuit edges turn golden brown and the filling is hot and bubbly.
6. Cool and Serve: Remove the pan from the oven and let the biscuit cups cool for a few minutes to set the filling. Carefully remove each cup from the muffin tin. Serve warm for best flavor and enjoy!

Notes

• You can substitute fresh cooked chicken for canned chicken if preferred, just be sure it’s cooked and shredded or chopped.
• Feel free to add herbs like thyme or parsley to the filling for extra flavor.
• Use a non-stick muffin pan or ensure proper greasing to make removing the biscuit cups easier.
• Adjust baking time slightly if using larger or smaller biscuit dough.
• For a vegetarian version, replace chicken and cream of chicken soup with cream of mushroom soup and add extra vegetables.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: chicken pot pie biscuit cups, chicken pot pie cups, biscuit chicken pot pie, easy chicken pot pie, mini pot pies, savory biscuit cups