Name: Chicken Pot Pie Biscuit Cups
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

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.

Chicken Pot Pie Biscuit Cups

Ingredients

12 Ingredients

Instructions

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