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Chicken Pot Pie Biscuit Cups

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5 from 1 vote

Chicken Pot Pie Biscuit Cups

I’m sharing another recipe today from the latest Gooseberry Patch cookbook, Rush Hour Recipes. I wanted to make sure I shared a couple of recipes from different parts of the book. If you missed the Better than Brownie recipe, be sure to check that one out. This recipe for Chicken Pot Pie Biscuit Cups is another favorite!Mini Chicken Pot PiesSuppertime is probably one of the most challenging meals of the day for most folks. After getting the kids off to school in the morning, a long day at work, running errands and running the kids around to all their activities, the last thing you usually take the time to think about is what’s for supper until everyone starts complaining that they are hungry.

So when I saw the chapter on 5-ingredient Favorites, I knew I had to share one of these recipes with y’all.

Anyhoo, I decided to go with Mini Chicken Pot Pies. We love Chicken Pot Pies round here. One day soon I’ll have to share my recipe that I make from scratch. I usually reserve that meal for a day when we are all off work and I have time to do it up right. Seriously, we could eat pot pies a few times a week and never get bored. So this here was a perfect recipe for us.
 Ingredients:
1 (7.5 oz.) tube refrigerated biscuits
1 cup cooked chicken, diced
1 (10.75 oz.) can cream of chicken soup
2/3 cup cheddar cheese, shredded
1/2 cup frozen peas & carrots
Chicken Pot Pie Cups Directions:
Before I got started, I boiled 2 small chicken breasts and then diced them up into chunks. You could also use a store-bought rotisserie chicken. Preheat oven to 350F degrees. Spray 10 muffin cups with nonstick vegetable spray. Place a biscuit in each muffin cup; press down and 1/4 of the way up the sides.
 In a bowl, combine remaining ingredients; stir until well blended.
Chicken Pot Pie Cups
 Spoon chicken mixture into biscuit cups, filling about 3/4 full.

Chicken Pot Pie CupsBake for about 15 minutes (until bubbly and biscuits are golden). Makes 4 to 5 servings (2 pot pies each.)

Chicken Pot Pie Cups

Cook’s Review: The frozen peas and carrots are not in the original recipe. I added them in because we enjoy veggies in our pot pies but they are optional in this. My family enjoyed this meal and I enjoyed it even more because it was so incredibly easy to throw together. I might even try some different kind of cheese next time just to see how we enjoy the different combination of flavors. Serve with a small salad and you have a nice, easy meal that everyone will appreciate. Also, if you have a large family, you may want to double this recipe. My husband gobbled up 4 all by himself!

Enjoy!

BBQ Beef Biscuit CupsBarbecue Beef Biscuit Cups recipe from The Country Cook

Chicken Pot Pie Cups

Chicken Pot Pie Biscuit Cups

5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 425kcal
Author: Brandie @ The Country Cook

Ingredients

  • 1 7.5 oz tube refrigerated biscuits
  • 1 cup cooked chicken diced
  • 1 10.75 oz can cream of chicken soup
  • 2/3 cup cheddar cheese shredded
  • 1/2 cup frozen peas and carrots optional

Instructions

  • If you haven’t cooked your chicken yet, you can boil two small chicken breasts (or one large), then dice it up into small chunks. Or use a store-bought rotisserie chicken.
  • Preheat oven to 350F degrees.
  • Spray 10 muffin cups with nonstick vegetable spray.
  • Place a biscuit in each muffin cup; press down and 1/4 of the way up the sides.
  • In a bowl, combine remaining ingredients; stir until well blended.
  • Spoon chicken mixture into biscuit cups, filling about 3/4 full.
  • Bake for about 15 minutes (until bubbly and biscuits are golden).

Notes

Try using different types of cheeses to give a little variation to this recipe. Serve with a small salad and you have a nice, easy meal that everyone will appreciate. Also, if you have a large family, you may want to double this recipe.

Nutrition

Calories: 425kcal | Carbohydrates: 33g | Protein: 18g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 1191mg | Potassium: 282mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2020IU | Vitamin C: 2mg | Calcium: 181mg | Iron: 3.3mg
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About Brandie @ The Country Cook

I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites. Read more...

Reader Interactions

Comments

  1. Judy F says

    5 stars
    I made this last night for dinner with a side salad and fresh corn on the cob! My husband and I loved it! We are never disappointed with your recipes! Thanks for sharing!

    Reply

  2. Faith says

    5 stars
    My favorite meal as a kid was my mom's fried chicken with mashed potatoes and gravy. But this casserole might be my future fav!

    Reply

  3. Kathi says

    5 stars
    Thanks for posting this recipe again. I only made 2 changes – for the soup – I used Campbell’s Healthy Request Cream of Chicken soup. It’s low sodium and has NO! MSG and will not put me in the hospital. I also exchanged the peas (which I totally hate!) to finely diced Broccolini. Thanks again.

    Reply

  4. Toni says

    5 stars
    Loved these but used fresh mushrooms & frozen peas for the veggies. Next going to try with taco meat, cheese & top with tomatoes & olives when they come out of the oven.

    Reply

    • Brandie @ The Country Cook says

      I love your twists to the recipe, Toni! Great ideas! Thank you for coming back to comment too!

      Reply

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