Chicken Pot Pie Stuffed Biscuit Cups
- Difficulty: Easy
- Servings: 8
- Nutritional Information (per serving):
- Calories: 293
- Total Fat: 14 g
- Saturated Fat: 4 g
- Carbohydrates: 30 g
- Dietary Fiber: 2 g
- Sugar: 2 g
- Protein: 11 g
- Cholesterol: 26 mg
- Sodium: 489 mg
- Total Time: 45 minutes
- Active Time: 20 minutes
This recipe was a weeknight favorite in my childhood all the comforting, flaky goodness of chicken pot pie in a convenient handheld form. Made with pantry staples, it comes together quickly and is sure to satisfy hungry appetites.
Ingredients:
- Nonstick cooking spray, to grease the muffin tin
- One 16-ounce can of large flaky biscuits
- 1 cup shredded rotisserie chicken
- 1 cup mixed frozen vegetables (carrots, peas, corn)
- One 10-ounce can cream of chicken soup
- 1/3 cup half-and-half
- Kosher salt and freshly ground black pepper, to taste
Special equipment: a 12-cup muffin tin
- Preheat your oven to 350F (175C) and coat a 12-cup muffin tin with nonstick spray.
- Gently stretch each biscuit to about a 5-inch diameter circle, then press one biscuit into each muffin cup so it reaches the bottom.
- In a medium bowl, combine the shredded chicken, frozen vegetables, and cream of chicken soup until the pieces are fully coated. Stir in the half-and-half a little at a time to loosen the filling, then season with salt and pepper.
- Spoon the filling into the biscuit-lined cups, pinching the edges of the biscuits to help keep the filling inside.
- Bake for 25 minutes, rotating the tin halfway through, until the biscuits are golden and the filling is heated through.
