Chicken Pot Pie Cups
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5 from 1 vote

Chicken Pot Pie Biscuit Cups

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 425kcal
Author: Brandie @ The Country Cook


  • 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


  • 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).


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.


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