As seen in our latest Instagram reel
Golden biscuit cups filled with creamy chicken, tender veggies, and cozy pot pie goodness — these Mini Chicken Pot Pie Biscuit Cups are comfort food in the cutest little package. This is the family favorite from @homecookingbymadison that had everyone commenting POTPIE for the recipe. Flaky, buttery biscuit dough holds a rich, creamy filling of tender chicken, sweet peas, carrots, and savory herbs, baked until the edges turn beautifully golden.
Why you’ll love them
- All the pot pie flavor with none of the rolling-pin drama — refrigerated biscuit dough does the heavy lifting.
- Perfectly portioned: grab-and-go cups that work for dinners, parties, and lunchboxes.
- Creamy, herby filling with real chicken and veggies in every bite.
- On the table in about 35 minutes, and they reheat beautifully.
Ingredients
- 1 can (16.3 oz) refrigerated biscuit dough
- 1½ cups cooked shredded chicken
- ¾ cup frozen peas and carrots, thawed
- 1 can (10.5 oz) condensed cream of chicken soup
- ½ cup milk
- 2 tbsp butter, melted
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- Salt and black pepper to taste
Instructions
- Prep. Heat the oven to 375°F (190°C). Grease a 12-cup muffin tin.
- Fill. Stir together the chicken, peas and carrots, soup, milk, garlic powder, onion powder, thyme, salt, and pepper.
- Shape. Press each biscuit into a thin round and fit into a muffin cup, letting the edges come up the sides.
- Bake. Spoon the filling into each cup, brush the exposed biscuit edges with the melted butter, and bake 18–22 minutes until the biscuits are deep golden and the filling is bubbling.
- Cool & serve. Let stand 5 minutes, then loosen with a knife and lift out. Serve warm.
Tips
- Don’t overfill — the filling bubbles up as it bakes.
- Rotisserie chicken makes this a true weeknight shortcut.
- A sprinkle of shredded cheddar on top before baking is never a bad idea.
- Leftovers reheat best in the oven or air fryer so the biscuit stays crisp.
Nutrition
Estimated per cup (makes 12): ~200 calories, ~10g protein, ~10g fat, ~20g carbs. Values are estimates computed from USDA reference data, not lab-tested.
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Dinner or party appetizer — how would you serve these? Follow @homecookingbymadison on Instagram for the reel and more easy recipes.
