Creamy Chicken Pot Pie Cupd

Making individual chicken pot pie biscuit cups is a quick, comforting way to get classic pot pie flavor with almost no prep. I've gathered some popular recipes from the web, or you can follow the simple, savory recipe below.

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% Daily Values based on a 2,000 calorie diet

Step 1

Heat your oven to 375°F (190°C). Lightly spray a standard 12-cup muffin tin with nonstick cooking spray

Step 2

Separate the refrigerator biscuits. Press and flatten each biscuit out slightly, then press one into each muffin cup, molding it gently against the bottom and up the sides to form a sturdy dough cup

Step 3

In a medium bowl, combine the shredded chicken, thawed vegetables, cream of chicken soup, milk, garlic powder, onion powder, dried thyme, salt, and pepper.

Step 4

Spoon the filling evenly into each biscuit cup, filling each one about 3/4 of the way full.

Step 5

Bake for 18 to 22 minutes. The edges of the biscuits should turn a beautiful golden brown, and the creamy filling will be hot and bubbling.

Step 6

Let the pan sit for about 5 minutes to cool slightly. Carefully run a butter knife around the edges to loosen the cups, lift them out, and serve warm.