Description
Delightful biscuit cups filled with a hearty chicken pot pie filling, perfect for chilly evenings or family gatherings.
Ingredients
Scale
- 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