Chicken Pot Pie Biscuit Cups
Yield: 8 cups
Prep Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: 45 minutes
Ingredients
For the Biscuit Cups
- 1 can (16.3 oz/462 g) refrigerated flaky biscuits (8-count)
- 1 tablespoon melted butter (optional, for brushing)
For the Filling
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup whole milk or heavy cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- ½ teaspoon salt (or to taste)
- ¼ cup shredded cheddar or Parmesan (optional)
Instructions
Step 1: Preheat
- Preheat oven to 375°F (190°C).
- Lightly grease a standard 12-cup muffin pan.
Step 2: Make the Filling
- Melt butter in a skillet over medium heat.
- Stir in flour and cook for 1 minute.
- Slowly whisk in chicken broth until smooth.
- Add milk and cook until thickened (3–5 minutes).
- Stir in garlic powder, onion powder, thyme, salt, and pepper.
- Add chicken and vegetables.
- Simmer 2–3 minutes.
- Stir in cheese if using.
Step 3: Prepare the Biscuit Cups
- Separate biscuits.
- Flatten each biscuit into a 4-inch circle.
- Press into muffin cups, forming a bowl shape.
Step 4: Fill
- Spoon about ¼ cup filling into each biscuit cup.
- Do not overfill.
Step 5: Bake
- Bake for 18–22 minutes, until biscuits are golden brown and the filling is bubbling.
- Brush tops with melted butter if desired.
Step 6: Cool
Allow to cool for 5 minutes before removing from the muffin pan.
Nutrition Information (Approximate, Per Cup)
- Calories: 295
- Protein: 14 g
- Carbohydrates: 21 g
- Fat: 17 g
- Saturated Fat: 7 g
- Cholesterol: 48 mg
- Sodium: 650 mg
- Fiber: 2 g
- Sugar: 3 g
Nutrition values are estimates and will vary based on the ingredients and brands used.
Allergen Information
This recipe may contain:
- Wheat/Gluten (refrigerated biscuits, flour)
- Milk/Dairy (butter, milk, cream, cheese)
- Eggs (some biscuit brands contain eggs)
- Soy (depending on the biscuit brand or processed ingredients)
Nut Information
- Tree Nuts: Not included in the recipe.
- Peanuts: Not included in the recipe.
Important: If you are serving someone with a nut allergy, always check the labels on refrigerated biscuits, chicken broth, seasonings, and frozen vegetables for allergen statements or cross-contact warnings, as manufacturing practices vary by brand.
Storage
- Refrigerate in an airtight container for up to 3 days.
- Freeze for up to 2 months.
- Thaw overnight in the refrigerator before reheating.
Reheating
- Oven: 350°F (175°C) for 10–15 minutes.
- Air Fryer: 325°F (163°C) for 5–7 minutes.
- Microwave: 45–60 seconds (the biscuit may soften rather than stay crisp).
Variations
- Turkey Pot Pie Cups
- Ham and Cheese Cups
- Beef Pot Pie Cups
- Buffalo Chicken Cups
- Chicken Broccoli Cheddar Cups
- Mushroom & Spinach Vegetarian Cups
- Seafood Pot Pie Cups
Frequently Asked Questions
Q: Can I use canned chicken?
Yes. Drain it well before mixing into the filling.
Q: Can I make these ahead of time?
Yes. Prepare the filling up to 2 days in advance, refrigerate, then assemble and bake when ready.
Q: Can I use homemade biscuit dough?
Absolutely. Homemade biscuit dough works just as well.
Q: Can I use puff pastry instead of biscuits?
Yes. Puff pastry creates a flakier, lighter shell. Bake until puffed and golden.
Q: Can I make them vegetarian?
Yes. Replace the chicken with mushrooms, potatoes, chickpeas, or additional vegetables, and use vegetable broth.
Q: Why are my biscuit cups soggy?
The filling may have been too thin or the cups overfilled. Cook the filling until thick before adding it to the biscuit cups.
Q: Can I add more cheese?
Yes. Mixing ½–1 cup of shredded cheddar, mozzarella, Monterey Jack, or Gruyère into the filling creates a richer, creamier texture.
Q: What should I serve with these?
They pair well with a green salad, roasted vegetables, fresh fruit, coleslaw, tomato soup, or mashed potatoes.
