Chicken Pot Pie Biscuit Cups

Mini comfort-food pies made easy! These biscuit cups are creamy, hearty, and perfectly portioned—ideal for busy weeknights, lunchboxes, or party appetizers. Crispy on the outside, rich and cozy on the inside 🤍

🛒 Ingredients (Makes 8 Biscuit Cups)

• 1 can refrigerated biscuit dough (8 biscuits)
• 1½ cups cooked chicken (shredded or diced)
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 can (10.5 oz / 300 g) cream of chicken soup
• ¼ cup milk
• ½ cup shredded cheddar cheese
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt & black pepper, to taste
• Optional garnish: fresh parsley, finely chopped

👩‍🍳 Instructions (Step-by-Step)

1️⃣ Preheat & Prep

• Preheat oven to 180°C (350°F)
• Grease a muffin tin well (or use liners)

2️⃣ Shape the Biscuit Cups

• Separate biscuit dough
• Flatten each biscuit slightly using your fingers or a rolling pin
• Press into muffin cups, forming a cup shape up the sides

3️⃣ Make the Filling

In a mixing bowl, combine:

• Cooked chicken
• Frozen mixed vegetables
• Cream of chicken soup
• Milk
• Garlic powder & onion powder
• Salt & pepper

Mix until creamy and evenly combined.

4️⃣ Assemble

• Spoon filling evenly into each biscuit cup
• Sprinkle shredded cheddar cheese on top

5️⃣ Bake

• Bake for 18–22 minutes, or until:
  • Biscuits are golden brown
  • Filling is hot and bubbly

6️⃣ Cool & Serve

• Let cool 5 minutes before removing from the pan
• Garnish with parsley if desired
• Serve warm 🌿

🔥 Tips & Variations

• 🐔 Shortcut: Use rotisserie chicken
• 🍄 Swap: Cream of mushroom instead of chicken
• 🌿 Herby twist: Add thyme, rosemary, or Italian seasoning
• 🧈 Extra golden: Brush biscuit edges with melted butter before baking
• 🧀 Cheese upgrade: Try mozzarella or a cheddar–Monterey Jack blend

🥗 Nutrition Information (Per 1 Biscuit Cup – Approximate)

• Calories: 260–290 kcal
• Protein: 11–13 g
• Carbohydrates: 22–25 g
• Fat: 14–16 g
• Fiber: 2 g
• Calcium: 10–12% DV

(Values vary by brand of biscuits, soup, and cheese used)

 Q & A

Q: Can I make these ahead of time?
Yes! Assemble them, cover tightly, and refrigerate for up to 24 hours. Bake fresh when ready.

Q: Can I freeze them?
Absolutely. Bake first, cool completely, then freeze up to 2 months. Reheat in oven or air fryer for best texture.

Q: Can I use leftover turkey instead of chicken?
Yes—this works perfectly with turkey, especially after holidays.

Q: How do I keep the bottoms from getting soggy?
Make sure biscuits are pressed thin but not torn, and avoid overfilling with sauce.

Q: What should I serve with these?

• Simple green salad 🥗
• Tomato soup 🍅
• Mashed potatoes for ultimate comfort

• Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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