Chicken Pot Pie Biscuit Cups: An Easy, Comforting Delight
A delicious and easy-to-make recipe for chicken pot pie biscuit cups, perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1 package refrigerated biscuit dough
- 1 teaspoon thyme
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, frozen vegetables, cream of chicken soup, thyme, and garlic powder.
- Cut each biscuit in half and press each half into the bottom and up the sides of a muffin tin.
- Fill each biscuit cup with the chicken mixture.
- Bake for 20-25 minutes or until the biscuits are golden brown.
- Let cool for a few minutes before serving.
Notes
- For added flavor, you can mix in some shredded cheese.
- Feel free to customize the vegetables based on your preference.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Chicken Pot Pie Biscuit Cups, comfort food, easy recipe