Chicken Pot Pie Biscuit Cups

Comfort Food Made Kid-Sized

Chicken pot pie is a classic comfort meal, but traditional versions take time and create dishes moms don’t want to deal with on a busy night. These chicken pot pie biscuit cups solve that problem by turning a familiar favorite into individual, kid-sized portions that bake quickly and clean up easily.

These cups are wildly popular on social media because they’re cute, comforting, and incredibly practical for families.

Why Moms Love This Recipe

• Individual servings kids can hold

• Uses refrigerated biscuits

• Faster than a full pot pie

• Freezer-friendly

Ingredients

• 1 can refrigerated biscuit dough

• 1½ cups cooked chicken, diced

• 1 cup frozen mixed vegetables

• 1 can cream of chicken soup

• ½ teaspoon black pepper

Instructions

1. Preheat oven to 375°F.

2. Grease a muffin tin.

3. Flatten each biscuit and press into muffin cups.

4. Mix chicken, vegetables, soup, and pepper.

5. Spoon filling into each biscuit cup.

6. Bake 18–22 minutes until golden.

7. Cool slightly before serving.

Tips for Success

• Don’t overfill the cups

• Use rotisserie chicken to save time

• Let cool 5 minutes so cups set

Variations

• Turkey instead of chicken

• Cream of mushroom soup

• Add shredded cheese

Storage & Freezing

Store in fridge 3 days or freeze up to 2 months.

Why This Ranks Easily

Most pot pie recipes focus on casseroles or full pies. “Biscuit cups” remains under-optimized and highly shareable.