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The Boat Shed Kitchen

Chicken Biscuit Cups

Flaky biscuit cups filled with creamy chicken, hearty vegetables, and cozy seasoning make these little savory pies an easy family favorite. Great for weeknight dinners, potlucks, or packed lunches.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 biscuit cups
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 2.5 cups frozen mixed vegetables thawed
  • 1 12.5 oz can chicken breast (a 10 oz can works, too)
  • 1 11 oz can condensed cream of chicken soup
  • 1 16.3 oz tube Pillsbury Grands! refrigerated biscuits
  • Optional seasoning: black pepper onion powder, garlic powder, thyme, salt (to taste)

Method
 

  1. Preheat oven to 375°F and grease 8 cups of a muffin tin.
  2. Mix drained chicken, thawed veggies, and soup. Add seasoning as desired.
  3. Flatten each biscuit into a 5–6 inch round.
  4. Press biscuits into muffin tin cups, keeping dough thicker at the top.
  5. Fill each biscuit with the chicken mixture and fold edges toward the center.
  6. Bake for 20–22 minutes until golden brown.
  7. 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.