Go Back
–+ servings
Mini chicken pot pies

Delicious Mini Chicken Pot Pies in Biscuit Cups Recipe

Delicious mini chicken pot pies with a flaky biscuit crust, filled with chicken and vegetables, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 cups
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetable and Chicken Mixture
  • 1 package frozen mixed vegetables, cooked 10 oz
  • 1 cup diced cooked chicken
  • 1 can condensed cream of chicken soup 10.5 oz
Biscuit Cups
  • 1 can Pillsbury™ Grands!™ Flaky Layers Original Biscuits 16.3 oz, 8 Count

Equipment

  • Oven
  • Muffin Pan
  • mixing bowl

Method
 

Preparation
  1. Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray.
  2. In a medium bowl, combine vegetables, chicken, and soup; mix well.
  3. Press each biscuit into a 5 1/2-inch-diameter round. Place 1 round in each of the 8 greased muffin cups. Firmly press in bottom and up side, forming a 3/4-inch rim.
  4. Spoon a generous 1/3 cup chicken mixture into each.
  5. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
  6. Bake for 25 to 30 minutes or until biscuits are golden brown. Cool for 1 minute; remove from pan.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 6gProtein: 31gFat: 10g

Notes

Feel free to customize the filling with different vegetables or proteins. Ensure dough is rolled out evenly for consistent cooking.

Tried this recipe?

Let us know how it was!