These Chicken Pot Pie Biscuit Cups are a delightful twist on the classic chicken recipe. They combine flaky biscuit cups filled with a creamy chicken and vegetable mixture, making for a comforting and satisfying meal.
This recipe is simple to follow and perfect for a weeknight dinner or a cozy gathering. The biscuit cups are easy to prepare and can be customized with your favorite vegetables.
Easy Chicken Pot Pie Biscuit Cups
These biscuit cups are filled with tender chicken, peas, carrots, and a creamy sauce, all baked to perfection. The recipe takes about 45 minutes from start to finish and serves 4 people.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen peas and carrots mix
- 1/2 cup cream of chicken soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (16 oz) refrigerated biscuit dough
- 1 tablespoon melted butter for brushing
- Chopped parsley for garnish optional
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Filling: In a large bowl, combine the shredded chicken, frozen peas and carrots, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Prepare the Biscuit Cups: Open the can of biscuit dough and separate the biscuits. Flatten each biscuit into a circle and press them into the cups of a greased muffin tin to form cups.
- Fill the Cups: Spoon the chicken mixture into each biscuit cup, filling them generously.
- Bake: Brush the tops of the biscuit cups with melted butter. Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown.
- Serve: Allow to cool slightly before removing from the muffin tin. Garnish with chopped parsley if desired and serve warm.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 cups
- Calories: 350kcal
- Fat: 15g
- Protein: 20g
- Carbohydrates: 30g
