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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Fill Biscuit Cups: Spoon the chicken, vegetable, and soup mixture evenly into each biscuit cup, filling them generously but not overflowing.
- 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.
- 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
