Individual Mini Chicken Pot Pie Biscuit Cups

These Mini Chicken Pot Pie Biscuit Cups feature flaky, golden-brown biscuit crusts pressed into a muffin tin and filled with a savory, creamy chicken pot pie filling. Packed with shredded chicken, sweet peas, tender carrots, and corn, then seasoned with freshly cracked black pepper, these bite-sized comfort food cups are perfect for quick weeknight dinners, meal prepping, or party appetizers.

Key Recipe Overview

• Prep Time: 15 minutes

• Bake Time: 20 minutes

• Total Time: 35 minutes

• Yield: 12 individual cups (6 servings)

• Course: Main Course / Appetizer

• Cuisine: American Comfort Food

Ingredients

1. The Biscuit Crust Base

• 1 can (16 oz / 450 g) Refrigerated flaky layers biscuits (8–10 count)

• Non-stick cooking spray or melted butter (for greasing the muffin tin)

2. The Creamy Chicken Pot Pie Filling

• 2 cups (300 g) Cooked chicken breast or rotisserie chicken, shredded or finely diced

• 1.5 cups (200 g) Frozen mixed vegetables (carrots, peas, corn)

• 1 can (10.5 oz / 298 g) Cream of chicken soup (or cream of mushroom)

• 1/2 cup (120 ml) Whole milk or heavy cream

• 1/2 cup (50 g) Shredded cheddar or mozzarella cheese (optional)

• 1/2 tsp Garlic powder

• 1/2 tsp Onion powder

• 1/2 tsp Dried thyme or Italian seasoning

• Salt and freshly cracked black pepper to taste

Step-by-Step Instructions

Step 1: Prep the Oven & Muffin Pan

1. Preheat your oven to $375^\circ\text{F}$ ($190^\circ\text{C}$).

2. Generously spray a standard 12-cup muffin tin with non-stick cooking spray or brush with melted butter.

Step 2: Shape the Biscuit Cups

1. Separate the canned biscuit dough into individual biscuits.

2. Flatten each biscuit round using your hands or a rolling pin until it is about 4 inches in diameter.

3. Press each flattened biscuit firmly into the bottom and up the sides of each muffin cup to create a hollow crust container.

Step 3: Mix the Filling

1. In a large mixing bowl, combine the shredded cooked chicken, thawed mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, dried thyme, salt, and black pepper.

2. Fold in shredded cheese if desired. Stir until fully combined and creamy.

Step 4: Fill and Bake

1. Spoon generous amounts of the chicken filling into each prepared biscuit cup, filling them right to the top edge.

2. Bake in the preheated oven at $375^\circ\text{F}$ ($190^\circ\text{C}$) for 18–22 minutes, or until the edges of the biscuits are deep golden brown and the filling is hot and bubbling.

Step 5: Cool & Serve

1. Remove from the oven and allow the pot pie cups to cool in the pan for 5 minutes.

2. Top with extra freshly cracked black pepper and fresh parsley. Run a butter knife around the edges to pop them out and serve warm!

Culinary Consultation & Expert Tips

• Preventing Soggy Bottoms: Prick the bottom of each raw biscuit cup a couple of times with a fork before adding the wet filling. You can also pre-bake the biscuit cups for 5 minutes before filling if you like an extra crispy bottom.

• Make-Ahead & Freezing: These mini pot pies freeze exceptionally well! Allow baked cups to cool completely, wrap individually in foil, and store in a freezer bag for up to 2 months. Reheat in an oven or air fryer at $350^\circ\text{F}$ ($175^\circ\text{C}$) for 8–10 minutes until heated through.