Chicken Pot Pie Biscuit Cups: Easy Comfort Food for All Ages
A delightful and easy recipe for Chicken Pot Pie Biscuit Cups that the whole family will love.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 can refrigerated biscuits
- 1 tablespoon olive oil
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat.
- Add chicken and mixed vegetables, cooking until heated through.
- Stir in cream of chicken soup, garlic powder, and onion powder.
- Remove from heat and set aside.
- Roll out each biscuit and place them into muffin tins.
- Fill each biscuit with the chicken mixture and top with shredded cheddar cheese.
- Bake for 15-20 minutes or until biscuits are golden brown.
- Allow to cool slightly before serving.
Notes
- Great for using up leftover chicken!
- Feel free to customize the vegetables based on your preference.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg