Golden Chicken Biscuit Pot Pie Cups
These Chicken Biscuit Pot Pie Cups are a delightful twist on traditional pot pies, offering a convenient and delicious comfort food option.
Equipment
- 1 Muffin tin standard size
- 1 Mixing Bowl large
Ingredients
Chicken Filling
- 1 cup cooked chicken shredded
- 1/2 cup frozen peas and carrots
- 1/4 cup diced onion
- 1 can 10.5 oz cream of chicken soup
- 1/4 cup milk
- 1 tsp garlic powder
- Salt and pepper to taste
Biscuit Cups
- 1 can 16.3 oz refrigerated biscuit dough
Instructions
Preparation
- Preheat the oven to 375°F. In a large bowl, combine shredded chicken, frozen peas and carrots, diced onion, cream of chicken soup, milk, garlic powder, salt, and pepper. Mix well.
- Flatten each biscuit into a round shape and press into the muffin tin to form a cup.
- Fill each biscuit cup with the prepared chicken mixture, ensuring they are filled generously.
Baking
- Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the filling is heated through.
Serving
- Allow the pot pie cups to cool for a few minutes before serving. Enjoy them warm as a main course or appetizer.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: Use cold biscuit dough for flakier layers. Ingredient Substitutions: Use turkey instead of chicken for a different flavor. How to Serve: Pair with a fresh salad or roasted vegetables. Storage & Freshness: Best consumed within 3 days. Make-Ahead Tips: Prepare the filling a day in advance and refrigerate.