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Mini Chicken Pot Pie Biscuit Cups served on a plate, showcasing delicious filling.

Mini Chicken Pot Pie Biscuit Cups

These Mini Chicken Pot Pie Biscuit Cups are a fun and easy way to enjoy the comfort of classic chicken pot pie in a bite-sized format, perfect for quick weeknight dinners or savory snacks.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 cups
Course: Dinner, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups frozen mixed vegetables, thawed
  • 1 can chicken breast, drained
  • 1 can cream of chicken soup
Biscuit Cups
  • 1 tube Pillsbury Grands refrigerated biscuits

Method
 

Preparation
  1. Preheat your oven according to the biscuit package instructions.
  2. In a mixing bowl, combine the thawed mixed vegetables, drained chicken breast, and cream of chicken soup. Stir until well mixed.
  3. Open the tube of biscuits and separate them. Press each biscuit into a greased muffin tin to form cups.
  4. Fill each biscuit cup with the chicken and vegetable mixture.
Baking
  1. Bake in the preheated oven for the time specified on the biscuit package, or until the biscuits are golden brown.
  2. Let cool briefly before serving.

Notes

These Mini Chicken Pot Pie Biscuit Cups are best served warm. Pair them with a light salad or fruit for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for about 3 days. To reheat, microwave for about 30 seconds or until heated through.