Chicken Pot Pie Biscuit Cups Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a muffin tin.
• STEP 2.In a large skillet, melt butter over medium heat. Add diced chicken and cook until browned.
• STEP 3.Add diced onion, minced garlic, and mixed vegetables to the skillet. Cook until the vegetables are tender.
• STEP 4.Sprinkle flour over the mixture and stir well to combine. Cook for another minute.
• STEP 5.Slowly pour in chicken broth and milk, stirring constantly. Cook until the mixture thickens.
• STEP 6.Season with salt, pepper, and any other desired herbs or spices.
• STEP 7.Remove the skillet from heat and let the filling cool slightly.
• STEP 8.Roll out the biscuit dough and cut into circles that fit the muffin tin cups.
• STEP 9.Press the biscuit dough circles into the greased muffin tin cups, forming cups.
• STEP 10.Spoon the chicken pot pie filling into each biscuit cup.
• STEP 11.Bake in the preheated oven for about 15-20 minutes, or until the biscuit cups are golden brown and the filling is bubbly.
• STEP 12.Remove from the oven and let cool for a few minutes before serving.
• STEP 13.Serve the Chicken Pot Pie Biscuit Cups warm and enjoy!

Cooking Tips

• Feel free to customize the filling by adding your favorite vegetables or herbs.
• If you prefer a thicker filling, you can add more flour or reduce the amount of liquid.
• Leftover biscuit cups can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• These Chicken Pot Pie Biscuit Cups are best served fresh from the oven.
• If you have leftovers, reheat them in the oven at 350°F (175°C) for about 10 minutes.
• Serve with a side salad or steamed vegetables for a complete meal.