Chicken Pot Pie Biscuit Cups Delight
This flavorful chicken pot pie biscuit cups delight is a crowd-pleaser that's easy to prepare. Made with 2 cans flaky layers biscuits, 2 cans cream of chicken soup, and 2 cans cooked chicken (or 2 cups fresh, it's perfect for a weeknight dinner or special occasion.
Ingredients
- 2 cans flaky layers biscuits
- 2 cans cream of chicken soup
- 2 cans cooked chicken (or 2 cups fresh, cooked chicken, shredded or chopped)
- 1 bag frozen mixed vegetables (about 10-12 oz)
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a 12-cup muffin pan with cooking spray or butter.
- In a large mixing bowl, combine the cream of chicken soup, cooked chicken, and frozen mixed vegetables. Stir until well mixed. Season the mixture with salt and pepper to taste.
- Open the cans of flaky biscuits and separate the dough. Flatten each biscuit with your hands or a rolling pin. Press each flattened biscuit into the muffin pan cups, making sure to push the dough up the sides to form a cup.
- Spoon the chicken and vegetable mixture into each biscuit cup, filling them generously.
- Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until the biscuit edges are golden brown and the filling is heated through.
- Once baked, allow the biscuit cups to cool for a few minutes in the pan before carefully removing them. Serve warm and enjoy!