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Chef Ava

Mini Chicken Pot Pie Cups

These Mini Chicken Pot Pie Cups deliver all the creamy, savory comfort of classic chicken pot pie in golden, flaky biscuit cups. Made with canned chicken, mixed vegetables, condensed cream of chicken soup, and refrigerated biscuit dough, they come together in just 32 minutes with one bowl and one muffin tin for an easy, family-friendly weeknight dinner.
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Prep Time 10 minutes
Cook Time 22 minutes
Resting Time 5 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups frozen mixed vegetables, thawed
  • 1 can (12.5 oz) chicken breast, thoroughly drained
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 tube (16.3 oz) refrigerated biscuits
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • salt, to taste
  • cooking spray, for the muffin tin

Equipment

  • standard muffin tin Use 8 cups.
  • large mixing bowl
  • spoon For filling the biscuit cups.
  • wire rack Optional for cooling the baked cups.
  • can opener

Method
 

  1. Preheat oven to 375°F. Lightly coat 8 cups of a standard muffin tin with cooking spray.
  2. In a large bowl, combine the thoroughly drained canned chicken, thawed mixed vegetables, and condensed cream of chicken soup.
  3. Stir in the black pepper, onion powder, garlic powder, and dried thyme. Taste before adding any salt — the canned soup and chicken already contain significant sodium.
  4. Open the refrigerated biscuit dough and gently flatten each biscuit into a round approximately 5 to 6 inches wide.
  5. Press each flattened biscuit into a prepared muffin cup, spreading the dough across the base and up the sides. Keep the dough slightly thinner at the base so it cooks through evenly.
  6. Spoon a generous amount of the creamy chicken filling into each biscuit cup.
  7. Gently pull the edges of the biscuit dough toward the center of each cup, leaving the filling exposed in the middle.
  8. Bake for 20–22 minutes until the biscuit crusts are deeply golden brown and cooked through.
  9. Remove from oven and allow to rest for about 5 minutes before carefully removing from the muffin tin. Serve warm.

Notes

Drain the canned chicken and thawed vegetables extremely well to prevent a watery filling and soggy biscuit bases. Flatten each biscuit to 5–6 inches and keep the dough slightly thinner at the base than the sides. Generously grease the muffin tin, avoid overfilling, and let the baked cups rest for 5 minutes before removing them.