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Chicken Pot Pie Biscuit Cups Delight

This flavorful chicken pot pie biscuit cups delight is a crowd-pleaser that's easy to prepare. Made with 2 cans flaky layers biscuits, 2 cans cream of chicken soup, and 2 cans cooked chicken (or 2 cups fresh, it's perfect for a weeknight dinner or special occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cans flaky layers biscuits
  • 2 cans cream of chicken soup
  • 2 cans cooked chicken (or 2 cups fresh, cooked chicken, shredded or chopped)
  • 1 bag frozen mixed vegetables (about 10-12 oz)
  • Salt and pepper, to taste

Method
 

  1. Preheat your oven to 400°F (200°C) and lightly grease a 12-cup muffin pan with cooking spray or butter.
  2. In a large mixing bowl, combine the cream of chicken soup, cooked chicken, and frozen mixed vegetables. Stir until everything is well combined. Season the mixture with salt and pepper to taste.
  3. Open the cans of flaky biscuits and separate the dough. Flatten each biscuit using your hands or a rolling pin. Press each flattened biscuit into the muffin pan cups, ensuring to push the dough up the sides to create a cup.
  4. Spoon the chicken and vegetable mixture into each biscuit cup, filling them generously.
  5. Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until the edges of the biscuits are golden brown and the filling is heated through.
  6. Once baked, allow the biscuit cups to cool for a few minutes in the pan before carefully removing them. Serve warm and enjoy!