Chicken Pot Pie Biscuit Cups

Name: Chicken Pot Pie Biscuit Cups (Muffin Tin)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 (16.3 oz) can refrigerated biscuits (8 count); 2 cups cooked chicken, diced; 1 1/2 cups frozen mixed vegetables; 1 (10.5 oz) can cream of chicken soup; 1/4 cup chicken broth; 1 1/4 cups shredded cheddar cheese, divided; 1 tsp poultry seasoning; 1/2 tsp garlic powder; 1/2 tsp onion powder; salt, to taste; black pepper, to taste; cooking spray, for greasing

Chicken Pot Pie Biscuit Cups are individual servings of creamy chicken, vegetables, and cheddar cheese baked inside refrigerated biscuit shells in a muffin tin. They're a comforting, weeknight-friendly alternative to traditional pot pie that comes together in one pan.

🌍American 🏷️Chicken pot pie 🏷️Biscuit cups 🏷️Chicken recipe 🏷️Comfort food Weeknight dinner

🏷️

🏷️Easy recipe

-0:00

dinnerin321onTikTok

Total

35 min

Servings

8

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by dinnerin321

-0:00

dinnerin321onTikTok

Ingredients

1 (16.3 oz) can refrigerated biscuits (8 count)
2 cups cooked chicken, diced
1 1/2 cups frozen mixed vegetables
1 (10.5 oz) can cream of chicken soup
1/4 cup chicken broth
1 1/4 cups shredded cheddar cheese, divided
1 tsp poultry seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
salt, to taste
black pepper, to taste
cooking spray, for greasing

12 Ingredients

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Instructions

1
Preheat your oven to 375°F. Grease 8 cups of a standard muffin tin.
2
Separate the biscuits and place one in each of the 8 greased muffin cups.
3
Using your fingers or a tart tamper, press the dough into the bottom and up the sides of each cup to form a crust.
4
In a large mixing bowl, combine the diced cooked chicken, frozen mixed vegetables, and cream of chicken soup.
5
Add the chicken broth. The creator uses the broth to rinse out the soup can to get all the soup out.
6
Add about 1 cup of the shredded cheddar cheese, poultry seasoning, garlic powder, onion powder, salt, and pepper to the bowl.
7
Fold all the filling ingredients together until everything is well combined.
8
Scoop the filling evenly into each of the biscuit cups.
9
Top each pot pie cup with the remaining 1/4 cup of shredded cheddar cheese.
10
Bake at 375°F for 15-20 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
11
Let cool for a few minutes in the pan before removing and serving.

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Tips & Notes

Pro tips

Press each biscuit into the muffin cup gently and let it settle naturally—don't stretch or thin it too much or it may tear during baking.
Warm the chicken broth and cream of chicken soup together before mixing with the filling to ensure even heating and smoother texture.
Reserve 1–2 tablespoons of cheddar cheese to sprinkle on top of each cup before baking for extra flavor and a golden finish.
Check the biscuit edges at 15 minutes; if browning too fast, loosely tent with foil for the remaining bake time.

Substitutions

Cream of chicken soup → cream of mushroom or cream of celery soup (same ratio, slightly different flavor profile)
Cheddar cheese → gruyere or sharp provolone (adds depth; use same amount)
Frozen mixed vegetables → fresh diced vegetables or canned peas and carrots, drained (dice fresh vegetables small to ensure tenderness)
Refrigerated biscuits → homemade pie dough or puff pastry sheets (cut into circles and press into cups)

Storage & make-ahead

Cool completely before storing in an airtight container in the refrigerator up to 3 days. Reheat covered at 325°F for 10–12 minutes until warmed through.

Equipment

muffin tin (standard 12-cup) · muffin tin liners (optional, for easier removal)

Common Questions

Can I make these ahead of time?

Yes. Assemble the cups in the muffin tin, cover with foil, and refrigerate up to 24 hours before baking. Add 2–3 minutes to the bake time if baking from cold.