Creamy Chicken Pot Pie Biscuit Cups

Creamy Chicken Pot Pie Biscuit Cups
These are mini chicken pot pies baked in a muffin tin, with flaky, golden biscuit cups and a creamy chicken-and-vegetable filling. The photo appears to use a biscuit-style dough rather than traditional pie crust. Similar muffin-tin versions use refrigerated biscuits, cooked chicken, frozen vegetables, and cream of chicken soup.
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Food Network
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Recipe at a Glance
Yield: 12 biscuit cups
Prep time: 20 minutes
Cook time: 20–25 minutes
Total: About 45 minutes
Difficulty: Easy
Cuisine: American comfort food
Best for: Dinner, meal prep, appetizers, lunchboxes
Ingredients
Biscuit Cups
1 tube refrigerated large flaky biscuits, 8–10 biscuits depending on size
Cooking spray or 1 tbsp melted butter for the muffin pan
1 egg + 1 tbsp water, beaten, optional for brushing the edges
Creamy Chicken Filling
2 cups cooked shredded chicken
1 cup frozen peas and carrots, thawed
½ cup frozen corn, thawed
1 can (10–10.5 oz) condensed cream of chicken soup
⅓ cup milk or half-and-half
½ cup shredded cheddar cheese, optional
¼ cup finely diced onion
1 tbsp butter
½ tsp garlic powder
½ tsp dried thyme
¼ tsp onion powder
¼ tsp black pepper
Salt, to taste
1–2 tbsp chopped fresh parsley, optional
Tip: Drain/thoroughly pat dry thawed vegetables. Excess moisture can make the biscuit bottoms soggy. A thick, scoopable filling gives better results.
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Fascinating Recipes
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Full Step-by-Step Recipe
1. Prepare the oven
Preheat oven to 375°F (190°C).

Generously spray a 12-cup muffin tin with nonstick cooking spray.

Place the rack in the center of the oven.

2. Make the chicken filling
Melt the butter in a skillet over medium heat.

Add the diced onion and cook for 3–4 minutes, until softened.

Add the thawed peas, carrots, and corn. Cook for another 2 minutes.

Add:

shredded chicken
cream of chicken soup
milk or half-and-half
garlic powder
onion powder
thyme
black pepper
Stir until thoroughly combined.

Cook for about 3–5 minutes, stirring frequently, until the mixture is hot and noticeably thick.

Remove from the heat.

Stir in the cheddar cheese if using.

Taste before adding salt because condensed soup and cooked chicken can already contain quite a bit of sodium.

3. Prepare the biscuit cups
Separate the refrigerated biscuits.

Flatten each biscuit with your fingers or a rolling pin until it’s approximately 5–5½ inches across.

Press one biscuit into each muffin cup.

Push the dough firmly against the bottom and up the sides, leaving a rim above the filling.

Don’t make the bottom excessively thick; a thinner base helps it cook through. Similar biscuit-cup recipes recommend stretching the dough enough to reach the sides of the muffin cavity.
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Food Network
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4. Fill the cups
Spoon approximately ¼ cup of chicken filling into each biscuit.

Don’t pack the filling down.

Fill them generously but avoid piling the filling excessively high because it can bubble over during baking.

5. Add the golden finish
For the beautiful golden edges shown in the picture, lightly brush the exposed biscuit dough with the beaten egg wash.

You can also sprinkle a tiny amount of:

black pepper
dried parsley
thyme
garlic powder
over the tops.

6. Bake
Bake at 375°F for approximately 20–25 minutes.

They’re ready when:

the biscuit edges are deep golden brown
the bottoms look cooked rather than doughy
the filling is bubbling
the internal temperature of the chicken-containing filling reaches 165°F
Recipes for biscuit pot-pie cups commonly fall around the 20–25 minute range, although oven temperature, biscuit size, and filling amount can change the exact time.
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Food Network
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7. Rest before removing
Remove the pan from the oven and let the cups rest for 5 minutes.

Run a small butter knife around the edges if necessary, then carefully lift them from the muffin tin.

Garnish with fresh parsley.

Serve warm.

Optional Extra-Cheesy Version
For an even richer filling, use:

¾ cup shredded cheddar
¼ cup shredded mozzarella
Stir ½ cup into the filling and sprinkle the remaining ½ cup over the cups during the last 3–5 minutes of baking.

Vegetable Variations
You don’t have to use peas and carrots.

Try:

peas + carrots + corn
broccoli + carrots
green beans + corn
mushrooms + peas
mixed frozen vegetables
spinach + mushrooms
diced potatoes + carrots
For potatoes, cook them until tender before adding them.

Chicken Options
Rotisserie chicken
The easiest option. Remove the skin and shred the meat.

Chicken breast
Poach or bake chicken breasts, cool slightly, and shred.

Leftover chicken
Excellent for this recipe as long as it has been stored safely.

USDA guidance recommends keeping cooked chicken refrigerated at 40°F or below and using it within 3–4 days. Reheated leftovers should reach 165°F.
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USDA Food Safety and Inspection Service
+1

Homemade Cream Sauce Alternative
Don’t want canned cream soup?

Use:

2 tbsp butter
2 tbsp all-purpose flour
1 cup chicken broth
½ cup milk
¼ tsp garlic powder
¼ tsp thyme
Black pepper
Salt to taste
Method
Melt butter.
Whisk in flour.
Cook for 1 minute.
Slowly whisk in chicken broth.
Add milk.
Simmer 3–5 minutes until thick.
Stir into the chicken and vegetables.
You want the sauce thick enough to sit on a spoon, rather than runny.

Estimated Nutrition
Per 1 biscuit cup, assuming 12 servings and using standard refrigerated biscuits, chicken, condensed cream soup, vegetables, milk, and cheddar:

Nutrient Approx. amount
Calories 230–280 kcal
Protein 11–15 g
Carbohydrates 22–27 g
Fat 11–15 g
Saturated fat 4–6 g
Fiber 1–2 g
Sugar 2–4 g
Sodium 550–750 mg
Cholesterol 35–55 mg

Important: These are estimates, not laboratory values. The actual numbers can change substantially depending on the biscuit brand, soup, chicken, cheese, and whether you use milk or half-and-half.

Allergen Information
Contains
Wheat/gluten: biscuit dough and flour
Milk/dairy: cream soup, milk, butter, and cheese
Egg: only if using egg wash
May contain
Soy: depending on the packaged biscuits and condensed soup
Other allergens: check individual package labels
Nut-free?
The basic recipe does not require peanuts or tree nuts, but packaged biscuits, soup, and other ingredients can have cross-contact warnings. If you’re cooking for someone with a serious nut allergy, check every package and use products specifically appropriate for that person’s allergy.

Recipe Q&A
Can I make these without a muffin tin?
Yes. You can make a traditional chicken pot pie in a casserole dish using the same filling and biscuit topping.

Why are my biscuit bottoms soggy?
Usually one of three things:

The filling is too watery.
The vegetables weren’t drained well.
The biscuit dough is too thick on the bottom.
Make the filling thick and scoopable and press the biscuit dough relatively thin across the bottom.
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Pan to plate recipes

Can I use puff pastry instead?
Absolutely. Puff pastry will give you a lighter, more laminated crust and will look closer to a pastry shell than a biscuit.

Can I use canned chicken?
Yes. Drain it extremely well and break it into small pieces before adding it.

Can I make them ahead?
Yes. Assemble them several hours ahead, refrigerate covered, and bake when ready. Keep the refrigerated dough cold until you’re ready to form the cups; chilled biscuit dough is easier to work with.
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Pillsbury

Can I freeze them?
Yes. Cool completely, wrap individually, and freeze in an airtight container.

For best quality, use within about 1–2 months. Reheat thoroughly rather than leaving them at room temperature.

How do I reheat them?
Oven: 350°F for about 10–15 minutes.

Air fryer: 325–350°F for approximately 5–8 minutes.

Microwave: 30–60 second intervals, although the biscuit will be softer rather than crisp.

Reheated leftovers should reach 165°F.
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USDA Food Safety and Inspection Service
+1

How long do they last in the refrigerator?
Store covered at 40°F or below and use within 3–4 days because they contain cooked chicken.
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USDA Food Safety and Inspection Service

Can I make them gluten-free?
Yes. Use gluten-free refrigerated biscuit dough and verify that the cream soup, chicken broth, and seasonings are gluten-free.

Can I make them dairy-free?
Yes. Use dairy-free biscuit dough, dairy-free butter, plant milk, and a dairy-free homemade cream sauce.

Can I make them without cream of chicken soup?
Yes. The homemade butter-flour-chicken-broth sauce above is a good substitute.

How do I get the picture-perfect golden tops?
Use the egg wash, don’t overfill the cups, and bake until the exposed biscuit dough is a rich golden brown. Letting them rest for 5 minutes also makes them easier to remove without breaking.

My Best Version
For the closest combination of crispy edges + creamy center + tender chicken, I’d use:

Flaky refrigerated biscuits + rotisserie chicken + peas/carrots/corn + homemade cream sauce + cheddar + thyme + egg wash.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.