There’s something so warm and satisfying about a savory, hand-held meal that feels like a mini pot pie.
These Chicken Biscuit Cups are exactly that—a golden, fluffy biscuit filled with creamy chicken and veggies.
They’re easy to make, require minimal prep, and are a guaranteed family favorite.
Why I Love This Recipe
Made in a muffin tin—easy and fun
Great use of pantry and fridge staples
Warm, flaky, and packed with creamy chicken goodness
Ready in under 30 minutes
Kid-friendly and freezer-friendly
What You’ll Need (Ingredient Highlights)
Frozen Mixed Vegetables – Add color, texture, and nutrition. Thaw them before using.
Canned Chicken Breast – A quick, protein-rich solution. Drain well before mixing.
Cream of Chicken Soup – Gives that rich, creamy filling we all love in pot pies.
Pillsbury Grands! Biscuits – The star crust! They puff up golden and hold all the goodness inside.
Optional Seasonings – Onion powder, thyme, garlic powder, and black pepper make everything better.
Pro Tips Before You Start
Be sure to drain the chicken thoroughly to avoid soggy bottoms.
Don’t overfill the muffin cups—press dough thin on the bottom, thick on the sides and top.
Customize seasonings to your taste. A pinch of thyme adds a nice herby touch.
Grease the muffin tin well so the biscuits pop out cleanly.
Let them cool for 5 minutes before serving—they’ll firm up and release easily.
How to Make Chicken Biscuit Cups
Step 1: Prep your oven and muffin tin
Preheat oven to 375°F and grease 8 cups of a standard muffin tin.
Step 2: Mix the filling
In a bowl, combine drained canned chicken, thawed vegetables, and cream of chicken soup.
Add seasonings like black pepper, onion powder, garlic powder, or thyme if desired.
Step 3: Flatten the biscuits
Open the biscuit tube.
Using your fingers, gently flatten each biscuit into a wide circle about 5–6 inches in diameter.
Step 4: Press into muffin tin
Place each flattened biscuit into a greased muffin cup.
Press the dough thin on the bottom and sides, leaving extra dough up top to puff and hold the filling.
Step 5: Fill with chicken mixture
Spoon a generous portion of the chicken and veggie mix into each biscuit cup.
Pull the excess dough up around the filling to form a bowl-like shape.
Step 6: Bake and cool
Bake for 20–22 minutes or until the biscuits are golden brown.
Let them cool in the pan for about 5 minutes, then lift them out and serve warm.
What to Serve It With
A side of coleslaw or garden salad
Mashed potatoes or baked sweet potatoes
Pickles or dill spears for contrast
Warm soup (like tomato or chicken noodle)
A drizzle of hot sauce or sriracha for spice lovers
Variations / Substitutions
Use rotisserie chicken instead of canned for extra flavor.
Try other veggies like corn, green beans, or spinach.
Swap the soup: Cream of mushroom or cream of celery also work well.
Use crescent dough if you don’t have biscuits on hand.
Make it cheesy: Mix shredded cheddar or mozzarella into the filling.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a toaster oven or air fryer for best texture.
Freeze baked cups in a zip-top bag for up to 2 months.
To reheat from frozen, bake at 350°F for 15–20 minutes.
Avoid microwaving too long to prevent soggy biscuits.
FAQs
Can I make these ahead of time?
Yes! Assemble and refrigerate before baking, or fully bake and reheat when ready to eat.
Can I freeze Chicken Biscuit Cups?
Absolutely. Let them cool completely, then freeze in a single layer before transferring to a container or bag.
Do I need to cook the vegetables first?
Nope! As long as they’re thawed, they’ll cook perfectly during baking.
What kind of chicken works best?
Canned chicken is quick, but rotisserie or shredded cooked chicken adds great flavor too.
Can I use homemade biscuit dough?
Yes, though the prep time will increase.
Store-bought biscuits save time and work great.
Can I add cheese to the filling?
Definitely! Cheddar or mozzarella are great additions.
Will the biscuits rise properly in the muffin tin?
Yes, just make sure to press the dough thin at the bottom and let it puff up on the sides.
Final Thoughts
These Chicken Biscuit Cups are one of those magical recipes that feel cozy and nostalgic but are incredibly easy to pull off.
Whether you’re feeding kids, meal-prepping lunches, or just want a quick savory bake, this dish delivers every time.
Chicken Biscuit Cups
Ingredients
Method
- Preheat oven to 375°F and grease 8 cups of a muffin tin.
- Mix drained chicken, thawed veggies, and soup. Add seasoning as desired.
- Flatten each biscuit into a 5–6 inch round.
- Press biscuits into muffin tin cups, keeping dough thicker at the top.
- Fill each biscuit with the chicken mixture and fold edges toward the center.
- Bake for 20–22 minutes until golden brown.
- See full steps with tips & photos → https://theboatshedcafe.com/chicken-biscuit-cups/
Notes
- You can swap canned chicken with rotisserie or cooked shredded chicken.
- Feel free to use your favorite frozen vegetable mix—peas, carrots, corn, and green beans work well.
- Leftovers keep in the fridge for up to 3 days and reheat beautifully.
