Chicken Pot Pie Biscuit Cups are a fun, easy twist on classic pot pie—flaky biscuit cups filled with creamy chicken and veggies. Perfect for quick dinners, snacks, or party appetizers.
🧾 Ingredients
1 can (8-count) refrigerated biscuit dough
1 cup cooked chicken, shredded (rotisserie works great)
1 cup mixed vegetables (peas, carrots, corn)
1 can (10.5 oz) cream of chicken soup
¼ cup milk
½ cup shredded cheddar cheese
½ tsp garlic powder
½ tsp black pepper
Optional:
1 tbsp chopped parsley
¼ tsp thyme or Italian seasoning
👨🍳 Instructions
1️⃣ Preheat Oven
Preheat oven to 375°F (190°C) and grease a muffin tin.
2️⃣ Prepare Biscuit Cups
Flatten each biscuit and press into muffin cups, forming a cup shape.
3️⃣ Make Filling
In a bowl mix chicken, vegetables, cream of chicken soup, milk, cheese, garlic powder, and pepper.
4️⃣ Fill Cups
Spoon the mixture evenly into each biscuit cup.
5️⃣ Bake
Bake for 12–15 minutes until biscuits are golden and filling is hot.
6️⃣ Serve
Let cool slightly, garnish with parsley, and serve warm.
⏱️ Time
Prep: 10 minutes
Cook: 15 minutes
Total: ~25 minutes
🍽️ Servings
8 cups
📊 Nutrition (Approx. per cup)
Calories: ~220
Protein: 10g
Carbs: 20g
Fat: 11g
⭐ WW Points: ≈5–6 Points
💡 Tips
Use crescent dough instead of biscuits for a flakier texture.
Add mushrooms or spinach for extra veggies.
Make it lighter with low-fat soup and reduced-fat cheese.
❓ FAQs
1️⃣ Can I make these ahead of time?
Yes, assemble and refrigerate, then bake when ready.
2️⃣ Can I freeze them?
Yes, freeze after baking for up to 2 months.
3️⃣ Can I use turkey instead of chicken?
Absolutely—great for leftovers!
4️⃣ How do I reheat?
Reheat in oven or air fryer for best crispiness.
