Creamy Chicken Pot Pie Biscuit Cups

Golden, flaky biscuit cups filled with tender shredded chicken, creamy homemade sauce, sweet carrots, and green peas. These delicious mini chicken pot pies are packed with comforting flavors and make a perfect family dinner, appetizer, or meal-prep option!

Recipe Information

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

• Servings: 8

• Course: Dinner / Appetizer

• Cuisine: American

• Calories: Approximately 285 kcal per serving

Ingredients

For the Biscuit Cups:

• 1 can refrigerated biscuit dough (8 biscuits)

• 1 tablespoon melted butter

• ½ teaspoon garlic powder

For the Creamy Chicken Filling:

• 2 cups cooked shredded chicken breast

• ½ cup frozen green peas

• ½ cup diced carrots

• ¼ cup diced onion

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• ¾ cup chicken broth

• ½ cup whole milk

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon dried thyme

• ½ teaspoon black pepper

• ½ teaspoon salt, or to taste

Instructions

Step 1: Prepare the Oven

Preheat your oven to 375°F (190°C). Lightly grease a standard muffin tin with cooking spray or butter.

Step 2: Prepare the Biscuit Cups

Separate the refrigerated biscuit dough into 8 portions. Flatten each biscuit into a round circle and gently press it into the muffin cups, covering the bottom and sides to create a little cup.

Step 3: Cook the Vegetables

Melt 2 tablespoons of butter in a skillet over medium heat. Add the diced onion and carrots. Cook for 4–5 minutes until slightly softened. Add the green peas and stir.

Step 4: Make the Creamy Sauce

Sprinkle the flour over the vegetables and stir for about 1 minute. Slowly pour in the chicken broth and milk, stirring continuously until smooth and creamy.

Step 5: Add the Chicken

Stir in the shredded chicken, garlic powder, onion powder, thyme, salt, and black pepper. Simmer for 2–3 minutes until the filling thickens. Remove from heat.

Step 6: Fill the Biscuit Cups

Spoon the creamy chicken mixture evenly into each prepared biscuit cup. Avoid overfilling.

Step 7: Bake

Bake for 18–22 minutes, or until the biscuit edges are golden brown and cooked through. If the tops brown too quickly, loosely cover with foil.

Step 8: Add the Finishing Touch

Brush the golden biscuit edges with melted butter mixed with garlic powder. Allow the cups to cool for 5 minutes before carefully removing them from the muffin tin.

Serve warm and enjoy!

Nutritional Information

Estimated values per serving (1 biscuit cup).

Nutrition values are estimates and may vary depending on the biscuit brand and ingredients used.

Frequently Asked Questions (Q&A)

Q1: Can I use rotisserie chicken?

Absolutely! Rotisserie chicken is a great shortcut. Simply shred the cooked chicken and mix it into the creamy filling.

Q2: Can I use homemade biscuit dough?

Yes! Homemade biscuit dough works beautifully and gives these cups a delicious homemade flavor.

Q3: Can I make these ahead of time?

Yes. Prepare the chicken filling up to 2 days ahead and refrigerate it in an airtight container. Assemble and bake when ready.

Q4: Can I freeze chicken pot pie biscuit cups?

Yes. Allow them to cool completely, then freeze in an airtight container for up to 2 months. Reheat in the oven until thoroughly heated.

Q5: What other vegetables can I add?

You can add corn, diced potatoes, celery, mushrooms, or chopped green beans.

Q6: How do I keep the biscuit bottoms from getting soggy?

Make sure the filling is thick rather than watery. Avoid adding too much sauce, and bake until the biscuit bottoms are fully cooked.

Q7: Can I make this recipe without milk?

Yes! You can substitute unsweetened dairy-free milk or use additional chicken broth, although the filling may be slightly less creamy.

Q8: How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to restore some of the biscuit crispness.

Helpful Tips for the Best Results

• Use fully cooked, shredded chicken.

• Allow the filling to thicken before adding it to the biscuit cups.

• Don’t overfill the biscuit dough.

• Press the biscuit dough firmly into the muffin tin.

• Let the cups rest for a few minutes before removing them.

• Brush with garlic butter for extra flavor.