Easy Chicken Pot Pie Biscuit Cups
These Easy Chicken Pot Pie Biscuit Cups turn classic chicken pot pie into individual, handheld comfort food. Flaky biscuit dough is filled with creamy chicken, peas, and carrots, then baked until golden and bubbling. They’re easy enough for a weeknight dinner and fun enough to serve for lunch, parties, or meal prep.
Ingredients
- 1 can refrigerated biscuit dough, 8-count
- 2 cups cooked chicken, diced or shredded
- 1 cup frozen peas and carrots, thawed
- 1 can condensed cream of chicken soup, 10.5 ounces
- 1/3 cup milk
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley, optional
- Nonstick cooking spray
Instructions
1. Prepare the oven
Preheat the oven to 375°F.
Lightly coat a standard 12-cup muffin pan with nonstick cooking spray.
2. Make the chicken pot pie filling
In a large bowl, combine the cooked chicken, peas and carrots, cream of chicken soup, milk, shredded cheddar cheese, garlic powder, onion powder, thyme, and black pepper.
Stir until everything is evenly coated in the creamy mixture.
3. Prepare the biscuits
Separate the biscuit dough into 8 biscuits.
Flatten each biscuit with your fingers or a rolling pin until it is about 4 to 5 inches wide.
Press one biscuit into each prepared muffin cup, bringing the dough slightly up the sides to form a cup.
4. Fill the biscuit cups
Spoon the chicken pot pie mixture evenly into the biscuit cups.
Do not overfill them. Leave a little room at the top so the filling does not spill over as it bakes.
5. Bake
Bake for 18 to 22 minutes, or until the biscuit edges are deep golden brown and the filling is hot and bubbly.
If the tops begin browning before the centers are fully baked, loosely cover the pan with foil for the last few minutes.
6. Rest and serve
Let the chicken pot pie biscuit cups cool in the muffin pan for about 5 minutes.
Carefully loosen the edges with a butter knife and lift them from the pan.
Sprinkle with fresh parsley, if desired, and serve warm.
Tips for the Best Chicken Pot Pie Biscuit Cups
Use cooked rotisserie chicken to make this recipe especially quick.
Thaw the peas and carrots before mixing them into the filling so they do not release too much extra moisture while baking.
Flatten the biscuit dough enough to cover the bottom and sides of the muffin cups.
Avoid overfilling the cups because the filling can bubble over while baking.
Let the cups rest for several minutes before removing them from the pan. This helps the biscuit crust firm up and hold its shape.
Variations
For extra richness, add another 1/4 cup shredded cheddar cheese to the filling.
You can substitute cooked turkey for the chicken.
For additional vegetables, add a small amount of corn or finely diced celery.
If you prefer a stronger herb flavor, add a pinch of poultry seasoning.
For a creamier filling, add 2 tablespoons of sour cream to the chicken mixture
What to Serve With Chicken Pot Pie Biscuit Cups
These are filling enough to serve as the main dish, but they pair well with:
- Green beans
- Side salad
- Roasted vegetables
- Corn
- Steamed broccoli
- Fresh fruit
How to Store Leftovers
Allow the biscuit cups to cool completely.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat them in a 350°F oven or air fryer until warmed through for the best biscuit texture.
You can also microwave them, although the biscuit crust will be softer.
FAQ
Can You Make Them Ahead?
Yes. Prepare the chicken filling up to 24 hours ahead and refrigerate it in an airtight container.
For the best texture, wait to assemble the biscuit cups until just before baking.
Can You Freeze Chicken Pot Pie Biscuit Cups?
Yes. Allow the baked cups to cool completely, then wrap them individually and place them in a freezer-safe container.
Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat at 350°F until hot.
Notes
Watch the biscuit bottoms closely during your first test. Depending on the brand and thickness of the dough, they may need a few extra minutes to cook completely underneath the creamy filling.
If the tops brown too quickly, cover the muffin pan loosely with foil and continue baking until the biscuit centers are fully cooked.
Recipe Card
Prep Time: 15 minutes
Cook Time: 18–22 minutes
Total Time: 33–37 minutes
Servings: 8 biscuit cups
For another creamy chicken dinner, try my Million Dollar Chicken, an easy comfort-food favorite with a rich, cheesy topping.
If you love easy recipes made with biscuits, don’t miss my Biscuits and Gravy Breakfast Casserole for a hearty make-ahead breakfast.
