Chicken Pot Pie Biscuit Cups: A Cozy, Indulgent Twist
Enjoy the delightful comfort of Chicken Pot Pie in a unique, bite-sized form with these Biscuit Cups.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound boneless chicken breast, cooked and shredded
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 1 package refrigerated biscuit dough
- 1 teaspoon dried thyme
Instructions
- Preheat oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat.
- Add garlic powder, onion powder, and mixed vegetables; cook for 5-7 minutes.
- Stir in shredded chicken, cream of chicken soup, and thyme. Cook until heated through.
- Open the biscuit dough and cut each biscuit in half. Press each half into a greased muffin tin.
- Fill each biscuit cup with the chicken mixture.
- Bake for 15-20 minutes, or until the biscuits are golden brown.
Notes
- For a healthier option, use whole wheat biscuit dough.
- Add your favorite herbs for extra flavor.
Nutrition
- Serving Size: 1 biscuit cup
- Calories: 230
- Sugar: 1g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg