Chicken Pot Pie Cups
Mini chicken pot pie cups made with biscuit dough, creamy chicken and vegetable filling, baked in muffin tins for an easy, comforting appetizer or meal.
- Prep Time: 10 mins
- Cook Time: 18 mins
- Total Time: 28 mins
- Yield: 12 cups 1x
- Category: Appetizer, Main Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
Scale
- 2 cups cooked chicken, diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 can (16.3 oz) refrigerated biscuit dough
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a muffin tin.
- In a large bowl, combine cooked chicken, mixed vegetables, cream of chicken soup, cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Separate biscuit dough into individual biscuits. Flatten each biscuit into a 4-inch circle and press into each muffin cup, forming a cup shape.
- Spoon chicken mixture evenly into each biscuit cup.
- Bake for 15-18 minutes, or until biscuits are golden brown and filling is heated through.
- Cool slightly before removing from muffin tin. Serve warm.
Notes
- Use rotisserie chicken for convenience.
- You can substitute cream of mushroom soup for a different flavor.
- For a lighter version, use low-fat cheese and reduced-fat cream of chicken soup.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 540mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg
Keywords: chicken pot pie cups, mini chicken pot pie, biscuit dough recipe, easy chicken appetizer
Find it online: https://recipesfoodeasy.com/chicken-pot-pie-cups/
