Chicken Pot Pie Biscuit Cups

introduction

This easy recipe makes small chicken pot pies in biscuit cups. They are warm, filling, and fast to make. You can use leftover chicken and a few pantry items. If you like simple comfort food, try a crockpot shepherd’s pie recipe for another easy dinner idea.

why make this recipe

• It is quick to make.
• You can use leftover chicken.
• Kids and adults like the biscuit cup shape.
• It needs few ingredients and little prep.
• It makes a nice snack or meal for a busy day.

how to make Chicken Pot Pie Biscuit Cups

Make the filling first, press biscuits into a muffin tin, fill, and bake. Follow the ingredients and directions below.

Ingredients :

• 2 cups cooked chicken, shredded
• 1 can (10.5 oz) creamy chicken soup
• 1 cup mixed vegetables (peas, carrots, corn)
• 1 package refrigerated biscuits
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil (optional)

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine cooked chicken, creamy chicken soup, mixed vegetables, garlic powder, salt, and pepper. Mix well.
3. Open the package of biscuits and separate them.
4. Press each biscuit into the cups of a greased muffin tin to form a small cup.
5. Spoon the chicken mixture into each biscuit cup.
6. Bake for 15-18 minutes or until the biscuits are golden brown and the filling is bubbly.
7. Allow to cool slightly before removing from the muffin tin. Serve warm.

how to serve Chicken Pot Pie Biscuit Cups

Serve warm from the oven. Place them on a plate with a side salad or steamed vegetables. They also work as a party finger food. Let them cool a few minutes so the filling is not too hot.

how to store Chicken Pot Pie Biscuit Cups

• Refrigerator: Cool completely, place in an airtight container, and keep for 3–4 days.
• Freezer: Freeze on a tray until firm, then place in a freezer bag for up to 2 months. Reheat from frozen in a 350°F oven until hot.

tips to make Chicken Pot Pie Biscuit Cups

• Grease the muffin tin well so biscuits do not stick.
• Do not overfill the biscuit cups to avoid spills.
• Use rotisserie chicken to save time.
• Stir the filling so the vegetables mix evenly with chicken and soup.
• If biscuits brown too fast, cover loosely with foil for the last minutes.

variation (if any)

• Add shredded cheese on top before baking for a cheesy version.
• Use cream of mushroom or celery soup instead of creamy chicken soup.
• Add diced cooked bacon or ham for more flavor.
• Use puff pastry cut into circles instead of biscuits for a flakier crust.

FAQs

Q: Can I use raw chicken?
A: No. Use cooked chicken. If you use raw, cook it first and shred before mixing.

Q: Can I make these vegetarian?
A: Yes. Use cooked beans or tofu and swap the chicken soup for a vegetarian cream soup.

Q: Can I bake in a large dish instead of muffin tins?
A: Yes. You can press biscuits into a pie dish for a single pot pie, but baking time may change.

Q: How do I reheat leftovers?
A: Reheat in a 350°F oven for 10–15 minutes or until heated through. A microwave works for a quick warm-up but may make the biscuit soft.

Q: Are these freezer friendly?
A: Yes. Freeze baked or unbaked cups. For unbaked, bake a few extra minutes when cooking from frozen.

Chicken Pot Pie Biscuit Cups

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Non-Vegetarian

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Description

Easy and quick chicken pot pies baked in biscuit cups, perfect for a comforting meal or snack.

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Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, shredded
• 1 can (10.5 oz) creamy chicken soup
• 1 cup mixed vegetables (peas, carrots, corn)
• 1 package refrigerated biscuits
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil (optional)

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Combine cooked chicken, creamy chicken soup, mixed vegetables, garlic powder, salt, and pepper in a mixing bowl. Mix well.
3. Open the package of biscuits and separate them.
4. Press each biscuit into the greased cups of a muffin tin to form small cups.
5. Spoon the chicken mixture into each biscuit cup.
6. Bake for 15-18 minutes or until biscuits are golden brown and filling is bubbly.
7. Allow to cool slightly before removing from the muffin tin. Serve warm.

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Notes

Grease the muffin tin well to prevent sticking. Consider adding cheese on top before baking for extra flavor.

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Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 3g
• Sodium: 500mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 70mg