Chicken Pot Pie Biscuit Cups (+Video)
These Chicken Pot Pie Biscuit Cups have only 5 ingredients: biscuits, chicken, veggies, cheese and cream of chicken! Dinner done in 30 minutes.
AN EASY FAMILY-FRIENDLY DINNER
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!
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.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- refrigerated biscuits
- cooked chicken, diced
- cream of chicken soup
- shredded cheddar cheese
- frozen peas and carrots
HOW TO MAKE CHICKEN POT PIE BISCUIT CUPS:
Preheat oven to 350F degrees. Spray 10 muffin cups with nonstick vegetable spray. Place a biscuit in each muffin cup.
Gently press down on each biscuit and push it 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).
Makes 4 to 5 servings (2 pot pies each.)
CRAVING MORE RECIPES? GIVE THESE A TRY!
Chicken Pot Pie Biscuit Cups
Ingredients
- 7.5 ounce tube refrigerated biscuits
- 1 cup cooked chicken diced
- 10.75 ounce can cream of chicken soup
- 2/3 cup cheddar cheese shredded
- 1/2 cup frozen peas and carrots optional
Instructions
- Preheat oven to 350F degrees.
- Spray 10 muffin cups with nonstick cooking 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.) Then serve!
Video
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.
- Rotisserie chicken is a great option for this recipe!
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: December 2011
Updated & republished: February 2020
NOTE: There was a giveaway when this post was originally published. That giveaway has now ended.
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!
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
I made these a while ago and never did get to comment but they were positively delish and EASY!
You never disappoint!
sharon
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?
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
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.
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.
Made this recipe and it was so good, quick and easy too!
Made these over the weekend and the family loved them.
Thank you so much for letting me know! So happy you liked these!!
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
Oh I love the idea of BBQ and ground beef with this! Thank you for the idea – will definitely try it!
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!
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.
These are amazingly easy and good!
Love your blog, and this recipe was yummy!! Kids gobbled them up!
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
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! 🙂
Made it – loved it! Thank you for such a quick and easy recipe the whole family loved!
I like the sound of this cookbook! Perfect for a working wifey 🙂 These minis look amazing! Well done!
Buzzed
I am going to try these!!
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 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!
These are so cute. I'm such a sucker for anything baked in a muffin cup. (And I think my kids are too!) 🙂
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. 🙂