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
CRAVING MORE RECIPES? GIVE THESE A TRY!
BBQ BEEF BISCUIT CUPS
EASY BEEF & POTATO HAND PIES
CROCK POT CHICKEN TATER TOT CASSEROLE
CROCK POT CHICKEN & STUFFING
ONE POT CHICKEN NOODLE SOUP
THE BEST CHICKEN SPAGHETTI RECIPE EVER!
CREAMY WHITE CHICKEN ENCHILADAS
BISCUICK CHICKEN ENCHILADA BAKE
AIR FRYER LOADED CHICKEN & POTATOES
HOMEMADE CHICKEN POT PIE
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
NOTE: There was a giveaway when this post was originally published. That giveaway has now ended.
Yum, this does look very tasty and easy to make. I love this kind of dish on those busy evenings.
Cookbooks are made for altering here too. I always mark mine up after I've made something. 🙂
These are so cute. I'm such a sucker for anything baked in a muffin cup. (And I think my kids are too!) 🙂
I think these are definitely going on the menu for next week. My 13 yr old announced he would like to start the cooking around here – the angels sang. But I need some recipes and this sounds like the ticket!
This is fantastic for those week night meals that you want to be quick and satisfying at the same time. I love the idea of preparing them in a muffin pan, brilliant!
I am going to try these!!
I like the sound of this cookbook! Perfect for a working wifey 🙂 These minis look amazing! Well done!
Buzzed
Made it – loved it! Thank you for such a quick and easy recipe the whole family loved!
I think my boys would love this – thanks for sharing! I do the same thing with my cookbooks – they are all scribbled in and marked with dates/comments/changes. We have a few recipes that my mom had done that with, and I love seeing her handwriting and comments when looking through one of her old books! 🙂
These are too cute! I love this cook book. Can't wait to get a copy.
Thanks for sharing at Church Supper. Have a blessed week, and Merry Christmas!
Everyday Mom's Meals
Love your blog, and this recipe was yummy!! Kids gobbled them up!
These are amazingly easy and good!
Wow made this for dinner tonight! Incredible. I used Grands buttermilk biscuits. I also used a rotisserie chicken. My son just loved them, he ate way too many of them! LOL I loved too. Quick and easy and easy clean up as well!!! A must try.
I love that you used rotisserie chicken – I bet that tasted so good in this!! Thank you so much for letting me know how it turned out for you. I'm SO happy you liked this one!
Oh I love the idea of BBQ and ground beef with this! Thank you for the idea – will definitely try it!
I've been making something similiar to this for years, called "Bar B Cups" using the bisquits(now use Grands NEW Honey Butter biscuits). Made with hamburger meat, barbecue sauce & brown sugar. Sprinkle with cheese for last 5 mins. Can't wait to do this with chicken!! Thanks!! -M
Thank you so much for letting me know! So happy you liked these!!
Made these over the weekend and the family loved them.
Made this recipe and it was so good, quick and easy too!
I was just posting some ideas for mini cups on my blog, I honestly forgot all about this nice little convience item until I read the gooseberry patch challenge this week.
I have a ton of ideas to use the cups with, just about any left overs can me turned into mini pies or "cups" I am planning on making a variety of these for my sister's summer school she will be having. I got some ideas from the kids on what they like so I will be posting the recipes as I get them.
Oh my husband would LOVE this recipe! He's always asking for chicken pot pi but its just so much work! I will definitely make this for him.
I totally agree with writing down your alterations in the cookbooks. I truly treasure finding marked up recipes in my grandmothers and moms cookbooks- I love knowing how they made it better. HOWEVER I do write a lot ( and highlight) in my bible. I mostly highlight verses that really speak to me or impressions I get when reading Someday when my grandchildren read my bible they'll know how treasured it was and what I believed.
what a great idea and we love pot pies also..I can eat them a couple times a week. these are home made and easy although I wouldn't mind the recipe for yours from scratch to see how difficult it would be to try that. I did make 1 that a chef made and it was tasty but the crust came out too thick and although i love it my bf didn't like the crust that thick. ty for sharing, Eva
How well do these freeze? My husband is a vegetarian and I won't eat 10 in one sitting :). Can I freeze the leftovers then nuke them when I want to eat some?
I made these a while ago and never did get to comment but they were positively delish and EASY!
You never disappoint!
sharon
we have made these for years and my mom made them way back when but we called it chicken in a biscuit only she used something called veg all in a can for the vegies, we add chopped cooked potatoes and frozen veggies. They are a wonderful quick meal
Looking forward to making these tonight with my almost 5 yr old daughter. She loves to try and help me with dinner and this is a great recipe for her skill level (except for the chicken boiling part, of course 😉 )
She also tends to eat more of dinner when it's something that she's "made."
Have a blessed day!
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.