Chicken Pot Pie Cups
Ingredients:
1 can (16 oz) refrigerated biscuit dough
1 cup cooked, shredded chicken (rotisserie works well)
1 cup frozen mixed vegetables (peas, carrots, corn, etc.), thawed
1 can (10.5 oz) cream of chicken soup
1/2 cup shredded cheddar cheese
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
Non-stick cooking spray
Fresh parsley (optional, for garnish)
Directions:
Preheat the Oven:
Preheat your oven to 375°F (190°C). Spray a 12-cup muffin tin with non-stick cooking spray.
Prepare the Biscuit Dough:
Open the biscuit dough can and separate each biscuit. Press each biscuit into the bottom and up the sides of each muffin cup, creating a little dough cup.
Mix the Chicken Filling:
In a medium bowl, combine the shredded chicken, thawed mixed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until all the ingredients are well combined.
Assemble the Pot Pie Cups:
Spoon the chicken mixture evenly into each biscuit cup, filling them to the top.
Bake the Cups:
Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the biscuit dough is golden brown and fully cooked through.
Serve:
Remove the chicken pot pie cups from the muffin tin and let them cool slightly. Garnish with fresh parsley if desired. Serve warm.
Prep Time: 10 minutes | Cook Time: 15-18 minutes | Total Time: 30 minutes
Kcal: Approx. 240 kcal per cup | Servings: 8-10 pot pie cups