These Chicken Pot Pie Biscuit Cups have only 5 ingredients: biscuits, chicken, veggies, cheese and cream of chicken! Dinner done in 30 minutes.
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 BROWNIE CAKE RECIPE, be sure to check that one out. This recipe for Chicken Pot Pie Biscuit Cups is another favorite!
VIDEO INCLUDED BELOW:
Suppertime 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.
TIPS FOR MAKING CHICKEN BISCUIT CUPS:
- 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.
- Try different kinds of cheese and play with the combination of flavors!
- Think about adding different seasonings like garlic or onion powder or even some RANCH SEASONING!
- Serve with a small salad and/or additional veggies.
- I used the regular-sized biscuits (not the jumbo ones) for this recipe.
- Feel free to use a rotisserie chicken for this recipe or canned chicken. Or just boil and dice two chicken breasts.
refrigerated biscuits
HOW TO MAKE CHICKEN POT PIE BISCUIT CUPS:
Bake for about 15 minutes (until bubbly and biscuits are golden). Makes 4 to 5 servings (2 pot pies each.)
Enjoy!Originally published: December 2011
Updated & republished: February 2020
NOTE: There was a giveaway when this post was originally published. That giveaway has now ended.
CHICKEN POT PIE BISCUIT CUPS
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).
Video
Notes
Nutrition
CRAVING MORE RECIPES? GIVE THESE A TRY!
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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!
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!
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.
I love hearing when people take a recipe and make it their own. Love your changes!
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.
I love your twists to the recipe, Toni! Great ideas! Thank you for coming back to comment too!
This turned out so good! I used mixed frozen veg. and chicken. I also have used tuna fish.