Description
Mini Chicken Pot Pie Cups are creamy, comforting, and baked in biscuit dough for an easy weeknight dinner ready in just 30 minutes.
Ingredients
3/4 cup cooked chicken, finely chopped
1 (10.5-ounce) can cream of chicken soup
1 cup frozen mixed vegetables (peas, carrots, corn, and green beans), thawed
1 (16-ounce) package refrigerated biscuit dough
Cooking spray or butter for greasing
Instructions
1. Preheat oven to 375°F and grease a 12-cup muffin tin.
2. In a bowl, mix chopped chicken, thawed vegetables, and cream of chicken soup.
3. Separate biscuit dough and place one biscuit in each muffin cup.
4. Press dough down and up the sides to form cups.
5. Fill each with about 2 tablespoons of mixture.
6. Bake 20–25 minutes until golden brown and bubbly.
7. Cool slightly before removing and serve warm.
Notes
Do not overfill the cups to prevent spilling.
Allow a few minutes of cooling before removing from the tin.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Comfort Food
- Method: Baking
- Cuisine: American