Chicken Pot Pie Biscuit Cups are a delightful twist on a classic comfort food. Life gets busy, and sometimes you crave that warm, filling meal but want a dish that’s easy to whip up and shares good vibes. However, these whimsical biscuit cups deliver all the heartiness of chicken pot pie without the fuss. Perfect for chilly evenings or family gatherings, they are sure to win over picky eaters and impress your dinner guests alike.
Why You’ll Love This Recipe
This dish is not just a meal; it’s an experience that combines convenience with nostalgia. With minimal prep time and ingredients you might already have in your pantry, you’ll find that making Chicken Pot Pie Biscuit Cups can fit seamlessly into your weeknight routine. Plus, the individual portions make serving easy and fun, especially for kids!
"We made these for dinner last night, and they were a hit! Easy to prepare and so comforting. Definitely adding this to our regular rotation!" – Happy Home Cook
How to Make Chicken Pot Pie Biscuit Cups
Creating these biscuit cups is a breeze! The entire process involves prepping the filling, shaping the biscuits, and baking to golden perfection. You’ll have everything ready in no time, allowing you to gather around the table and enjoy a meal that brings smiles all around.
Ingredients
Here’s what you’ll need:
- 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
For a twist, consider swapping the cream of chicken soup with a homemade or low-sodium version, or switch up the veggies with your favorites — fresh broccoli or sliced carrots work well too!
Directions
- Preheat your oven to 400°F (200°C) and lightly grease a 12-cup muffin pan with cooking spray or butter.
- In a large mixing bowl, blend together the cream of chicken soup, cooked chicken, and frozen mixed vegetables. Stir well and season with salt and pepper to taste.
- Open the cans of flaky biscuits and separate the dough. Flatten each biscuit using your hands or a rolling pin.
- Press each flattened biscuit into the muffin pan cups, ensuring that the dough goes up the sides to form a cup.
- Generously spoon the chicken and vegetable mixture into each biscuit cup.
- Bake in the preheated oven for 18-20 minutes, or until the edges of the biscuits are golden brown and the filling is heated through.
- Allow the biscuit cups to cool for a few minutes before carefully removing them from the pan. Serve warm and enjoy!
Serving Suggestions
These Chicken Pot Pie Biscuit Cups shine on their own, but a fresh salad or a side of mashed potatoes can elevate the meal even more. Drizzle a bit of gravy on top for extra richness, or pair them with a light vegetable side for balance. They’re perfect for family potlucks or casual weeknight dinners, bringing a cozy feel to any gathering.
Storage & Reheating
Store any leftovers in an airtight container in the fridge, where they’ll last up to 3 days. For longer storage, freeze the uncooked biscuit cups before baking — simply thaw and bake when you’re ready to serve! If you’ve baked them, you can reheat in the oven at 350°F until warmed through, or microwave for a quicker option.
Pro Tips
- If you find that your biscuit dough is too sticky, sprinkle a little flour on your hands or the rolling surface.
- To save time, use rotisserie chicken instead of cooking your own, making this recipe even quicker.
- For a golden finish, brush the tops of the biscuit cups with melted butter or an egg wash before baking.
Variations
Feel free to add your own special touch to these cups. Swap in turkey for a post-holiday dish, or use cream of mushroom for a different flavor profile. Vegetarians can replace the chicken with hearty beans or tofu, and add fresh herbs for an aromatic twist.
FAQs
Can I make this recipe ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the fridge until you’re ready to assemble the biscuit cups.
Can I freeze these biscuit cups?
Yes! You can freeze them uncooked. Just thaw and bake when you’re ready for a delicious meal!
What if I don’t have mixed vegetables?
No problem! Fresh veggies like peas, carrots, or corn can be used instead, or even leftover vegetables from another meal.
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Chicken Pot Pie Biscuit Cups
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Paleo
Description
Delightful biscuit cups filled with a hearty chicken pot pie filling, perfect for chilly evenings or family gatherings.
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
- Preheat your oven to 400°F (200°C) and lightly grease a 12-cup muffin pan with cooking spray or butter.
- In a large mixing bowl, blend together the cream of chicken soup, cooked chicken, and frozen mixed vegetables. Stir well and season with salt and pepper to taste.
- Open the cans of flaky biscuits and separate the dough. Flatten each biscuit using your hands or a rolling pin.
- Press each flattened biscuit into the muffin pan cups, ensuring that the dough goes up the sides to form a cup.
- Generously spoon the chicken and vegetable mixture into each biscuit cup.
- Bake in the preheated oven for 18-20 minutes, or until the edges of the biscuits are golden brown and the filling is heated through.
- Allow the biscuit cups to cool for a few minutes before carefully removing them from the pan. Serve warm and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Can be frozen uncooked and baked when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg