Print

Easy Chicken Pot Pie Biscuit Cups

A close-up view of one of the chicken pot pie biscuit cups broken open to show the creamy chicken and vegetable filling.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make comforting, individual chicken pot pies using simple biscuit topping instead of traditional pie crust. These are perfect for quick weeknight dinners or family-friendly meals.

Ingredients

Scale
  • 2 tablespoons butter
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 1/2 cup milk
  • 1 cup cooked, shredded chicken
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 can (16.3 ounces) refrigerated biscuit dough (10 biscuits)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a standard 12-cup muffin pan.
  2. Melt butter in a large skillet over medium heat. Add onion, carrots, and celery. Cook until vegetables soften, about 5 minutes.
  3. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and milk until the mixture thickens into a sauce.
  4. Stir in the shredded chicken, frozen peas, frozen corn, and thyme. Season with salt and pepper. Cook until heated through.
  5. Spoon the chicken filling evenly into the 12 prepared muffin cups, filling each about two-thirds full.
  6. Separate the refrigerated biscuits. Flatten each biscuit slightly with your fingers or a rolling pin until it is thin enough to line the bottom and sides of the muffin cup, creating a small crust well. Alternatively, you can cut the biscuits into quarters and press them into the cups.
  7. Place a small piece of the remaining biscuit dough on top of the filling in each cup to create a biscuit topping.
  8. Bake for 15 to 18 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
  9. Let the cups cool in the pan for 5 minutes before carefully removing them with a small offset spatula or butter knife. Serve warm.

Notes

  • For a richer flavor, use heavy cream instead of milk in the sauce.
  • If you prefer a full biscuit top, use one whole biscuit per cup and press it down slightly over the filling.
  • You can prepare the filling a day ahead and store it in the refrigerator. Assemble and bake just before serving.

Nutrition

Find it online: https://cookingbycarla.com/chicken-pot-pie-biscuit-cups-recipe/