Mini Chicken Pot Pie Biscuit Cups
Tender shredded chicken and mixed vegetables in a creamy, savory sauce encased in golden biscuit dough cups. A comforting and indulgent meal or snack for gatherings.
Servings: 12 servings
Calories: 220kcal
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas and carrots)
- 1 can (10.5 oz) cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 package biscuit dough (about 8 biscuits)
- 1/2 cup shredded cheddar cheese
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
- Combine shredded chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper in a bowl.
- Roll biscuit dough into 12 circles and press into muffin tin cups.
- Spoon chicken mixture into each dough cup.
- Sprinkle cheddar cheese on top.
- Bake for 20-25 minutes until golden and bubbly.
- Cool slightly and serve warm.
Notes
Leftover cooked chicken works best. Ensure frozen vegetables are drained to avoid excess moisture. Avoid overfilling biscuit cups for optimal baking.