Flaky Biscuit Chicken Cups

These mini chicken pot pies transform classic comfort food into adorable, perfectly portioned bites that deliver all the creamy, savory goodness you crave. The flaky biscuit exterior creates a beautiful golden crust that cradles a rich filling of tender chicken and vegetables.

I first made these for a neighborhood potluck when I needed something portable yet impressive. They disappeared within minutes and I've been making double batches ever since. My daughter now helps press the biscuits into the muffin tin as our special weekend cooking ritual.

Ingredients

• Refrigerated biscuits these create an instant flaky crust without the fuss of making pastry from scratch
• Boneless chicken breast adds lean protein and hearty texture to the filling
• Frozen peas and carrots provide convenience and bright color while maintaining their texture during baking
• Cream of chicken soup creates a rich velvety sauce that binds everything together perfectly
• Garlic powder infuses the filling with aromatic flavor without overpowering the dish
• Onion powder adds depth and savory notes without the texture of fresh onions
• Salt enhances all the flavors and brings the filling to life

Step-by-Step Instructions

Prepare Your Equipment

Preheat your oven to exactly 350°F to ensure even baking. Give your muffin tin a thorough coating of cooking spray focusing on the sides where sticking is most likely to occur. A standard 12cup muffin tin works perfectly but you may need to bake in batches.

Cook The Chicken

Dice your chicken into small uniform pieces about 1/4inch cubes for quick cooking and easy eating. Heat a skillet over mediumhigh heat then add your chicken along with the garlic powder onion powder and salt. Stir frequently for 56 minutes until the chicken is completely opaque with no pink remaining. The small size ensures the chicken stays tender in the final pot pie.

Create The Filling

Reduce heat to medium and add the frozen vegetables directly to the cooked chicken without thawing. The residual heat will gently defrost them while maintaining their texture. Pour in the cream of chicken soup and stir until everything is evenly coated in the creamy sauce. Let the mixture simmer for 23 minutes until slightly thickened but still creamy.

Form The Pot Pie Cups

Take each refrigerated biscuit and gently flatten between your palms or use a rolling pin to create a disc about 4 inches in diameter. Press each flattened biscuit into a muffin cup allowing the edges to extend slightly above the rim. Use your fingers to gently press the dough evenly against the sides creating a uniform cup shape.

Fill And Bake

Spoon the warm chicken filling generously into each biscuit cup filling them almost to the top. The filling will settle slightly during baking. Place the muffin tin on the middle rack of your preheated oven and bake for 3035 minutes watching carefully in the final minutes. The pot pies are done when the biscuit edges are deeply golden brown and the filling is bubbling around the edges.

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My absolute favorite thing about this recipe is its versatility. Last Thanksgiving I surprised everyone by making a special batch with leftover turkey and adding a touch of sage. The familiar flavors in this portable form brought back all the holiday warmth but in a fresh new way that had everyone reaching for seconds.

Make Ahead Magic

These mini pot pies shine as a make ahead meal option. You can prepare the filling up to two days in advance and store it in the refrigerator. When ready to bake simply bring the filling to room temperature while preheating your oven then proceed with the recipe. For an even quicker option fully bake the pot pies cool them completely then refrigerate for up to three days. Reheat in a 325°F oven for 1015 minutes until warmed through.

Creative Variations

The basic recipe serves as a wonderful canvas for customization. Try swapping the chicken for leftover turkey ham or even smoked salmon for an upscale twist. Vegetarians can replace the meat with sautéed mushrooms which provide a similar hearty texture. The vegetable mix can be customized to your preference add corn for sweetness green beans for texture or diced potatoes for a more substantial filling. For a flavor boost stir in a tablespoon of fresh herbs like thyme rosemary or parsley just before filling the biscuit cups.

Serving Suggestions

These mini pot pies are perfect for casual entertaining. Arrange them on a wooden board with small bowls of cranberry sauce or gravy for dipping. For a complete meal serve alongside a simple green salad dressed with a light vinaigrette to balance the richness of the pot pies. They make excellent appetizers for game day gatherings or can be paired with soup for a satisfying lunch. For an elegant presentation sprinkle the tops with a few fresh herbs just before serving.

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Recipe FAQs

→ Can I freeze these mini chicken pot pies?

Yes, these mini pot pies freeze beautifully. Allow them to cool completely after baking, then store in an airtight container or freezer bag for up to 3 months. Reheat in a 350°F oven for about 20 minutes or until heated through.

→ What vegetables work best in mini pot pies?

Traditional peas and carrots work wonderfully, but you can customize with corn, green beans, diced potatoes, or mushrooms. Just ensure any fresh vegetables are pre-cooked, as the baking time may not be sufficient to fully cook raw vegetables.

→ Can I use rotisserie chicken instead of raw chicken breast?

Absolutely! Using pre-cooked rotisserie chicken is a great time-saver. Simply skip the chicken cooking step and add the shredded or diced rotisserie chicken directly to the vegetables and soup mixture.

→ How can I make these mini pot pies dairy-free?

To make dairy-free mini pot pies, substitute the cream of chicken soup with a dairy-free alternative. Several brands offer dairy-free condensed soup options, or you can make a simple roux using plant-based butter, flour, and unsweetened dairy-free milk mixed with chicken broth.

→ What can I serve with mini chicken pot pies?

These mini pot pies are a complete meal on their own, but pair beautifully with a simple green salad, roasted vegetables, or cranberry sauce for a holiday touch. For heartier appetites, serve alongside mashed potatoes or steamed rice.

→ Can I make these in advance for a party?

Yes! You can prepare the filling a day ahead and refrigerate it. You can also assemble the entire pot pies a few hours before baking and keep them refrigerated. Add an extra 5 minutes to the baking time if baking directly from the refrigerator.