Directions
- Preheat the oven to 400°F (200°C) and lightly grease a standard muffin pan.
- In a large bowl, combine the cream of chicken soup, cooked chicken, and frozen mixed vegetables. Season with salt, pepper, garlic powder, or onion powder to taste. Mix until evenly combined.
- Flatten each biscuit with your hands or a rolling pin, then press each into the muffin pan, forming a well in each cup to hold the filling.
- Spoon the chicken and vegetable mixture evenly into each biscuit cup.
- Optionally, place a small piece of cheese on top of the filling for a cheesy variation.
- If desired, brush the tops of the biscuits with melted butter for a golden, glossy finish.
- Bake in the preheated oven for approximately 20 minutes, or until the biscuits are golden brown and cooked through.
- Remove from the oven and let cool slightly before serving.
Recipe Details
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8–10
Difficulty: Easy
Variations & Substitutions
- Make it spicy: Add a dash of hot sauce or red pepper flakes to the filling for a little heat.
- Swap the vegetables: Use your favorite mix such as broccoli, cauliflower, or bell peppers.
- Cheesy twist: Add a slice of cheese on top of the filling before sealing with another biscuit.
- Mini versions: Use a mini muffin pan for bite-sized Chicken Pot Pie Biscuits, perfect for parties or appetizers.
Serving Suggestions
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