Mini Chicken Pot Pies Muffins

Savory Biscuit-Cup Chicken Pot Pies


  • 2 cans (8ct) jumbo biscuits
  • 1 can cream of chicken with herbs
  • 1 cup cooked chopped or shredded chicken
  • 1 cup mixed thawed veggies (peas and carrots)
  • 1 can diced new potatoes, drained1-2 tablespoons sour cream
    Pepper (to taste)


1. Preheat your oven to 375°F (190°C). Spray two muffin pans with oil.

2. Take each biscuit and press it down into the muffin cups, forming a cup shape with the edges raised.

3. In a separate bowl, mix cream of chicken with herbs, cooked chicken, mixed veggies, diced potatoes, sour cream, and pepper. Season according to your preference.

4. Spoon a few tablespoons of the mixture into each biscuit cup, filling them to the top.
Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the filling is heated through.

5. Allow to cool slightly before serving.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes | Kcal: 320 kcal per muffin | Servings: 16 muffins

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