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Savory chicken pot pie biscuit cups fresh out of the oven, golden and flaky.

Savory Chicken Pot Pie Biscuit Cups

Small, handheld pot pies baked inside flaky biscuit shells, filled with a creamy chicken and vegetable mixture.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Appetizer, Dinner
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups Cooked chicken Shredded or cubed
  • 1 cup Frozen mixed vegetables A blend like peas, carrots, and corn
  • 1 cup Chicken broth Adds flavor and moisture
  • 1 can Cream of chicken soup Provides creaminess and binding
  • 1 teaspoon Onion powder For mild onion flavor
  • 1 teaspoon Garlic powder For subtle garlic flavor
  • 1 teaspoon Dried thyme Herbal hint pairs well with chicken
  • to taste Salt and pepper Season as desired
Biscuit Cups
  • 1 can Refrigerated biscuit dough Forms the cup shells
  • 1 cup Shredded cheddar cheese Melts on top for flavor
  • 2 tablespoons Fresh parsley Chopped for garnish

Method
 

Preparation
  1. Preheat the oven to 375°F and lightly grease a muffin tin.
  2. In a large bowl, combine the cooked chicken, frozen mixed vegetables, broth, cream of chicken soup, onion powder, garlic powder, thyme, salt, and pepper. Stir until evenly mixed.
Assembly
  1. Open the biscuit can and flatten each piece into a slightly larger circle.
  2. Press each flattened biscuit into the muffin cups, pushing the dough up the sides to form a cup.
  3. Spoon the chicken mixture into each biscuit cup, filling to the top but leaving room for cheese.
  4. Sprinkle shredded cheddar cheese over each filled cup.
Baking
  1. Bake for 15-20 minutes until the biscuits are golden and the filling is hot.
  2. Let the cups rest a few minutes before removing from the tin.
  3. Garnish with chopped parsley and serve warm.

Notes

For best results, use chilled biscuit dough and evenly fill the cups. Allow to rest after baking for better shape.