Chicken Pot Pie Stuffed Biscuit Cups

Name: Chicken Pot Pie Stuffed Biscuit Cups
Cook time: 20 min
Total time: 45 min
Ingredients: Nonstick cooking spray, for the muffin tin; One 16-ounce can large flaky biscuits; 1 cup shredded rotisserie chicken meat; 1 1/2 cups assorted 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

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Cook Time: 20 minutes

Total: 45 minutes

Servings: 8

Author : Kardea Brown

pot pie recipes chicken recipes poultry

Ingredients

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Nonstick cooking spray, for the muffin tinOne 16-ounce can large flaky biscuits1 cup shredded rotisserie chicken meat1 1/2 cups assorted frozen vegetables (carrots, peas, corn)One 10-ounce can cream of chicken soup1/3 cup half-and-halfKosher salt and freshly ground black pepper

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Instructions

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Step 1

Preheat the oven to 350 degrees F and spray a 12-cavity muffin tin with nonstick spray.

Step 2

Stretch each biscuit slightly to an approximately 5-inch circle in diameter, pressing one into each cavity of the muffin tin, making sure the biscuit is pulled enough so that it touches the bottom of the tin.

Step 3

In a medium bowl, add the rotisserie chicken, frozen vegetables and cream of chicken soup. Mix together until everything is fully coated in the soup. Slowly add the half-and-half a little at a time to loosen up the filling, then season with salt and pepper.

Step 4

Spoon the mixture into the biscuit cups, then crimp the edges of the biscuits so that the pot pie filling doesn’t spill over.

Step 5

Bake, rotating halfway through, for 25 minutes.