Chicken Pot Pie Stuffed Biscuit Cups

Name: Chicken Pot Pie Stuffed Biscuit Cups
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 8 servings
Ingredients: Nonstick cooking spray, for the muffin tin; One 16-ounce can large flaky biscuits; 1 cup shredded rotisserie chicken meat; 1 1/2 cups assorted frozen vegetables (carrots, peas, corn); One 10-ounce can cream of chicken soup; 1/3 cup half-and-half; Kosher salt and freshly ground black pepper

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Level: Easy

Total: 45 min
Active: 20 min

Yield: 8 servings

This was an essential dish on our weeknight table when I was growing up. It’s everything that’s perfect about a flaky chicken pot pie in the palm of your hands. Full of pantry staples, this is a breeze to pull together and will be sure to satisfy every eater.

Level: Easy

Total: 45 min
Active: 20 min

Yield: 8 servings

Ingredients

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Nonstick cooking spray, for the muffin tin

One 16-ounce can large flaky biscuits

1 cup shredded rotisserie chicken meat

1 1/2 cups assorted frozen vegetables (carrots, peas, corn)

One 10-ounce can cream of chicken soup

1/3 cup half-and-half

Kosher salt and freshly ground black pepper

Directions

Special equipment:

a 12-cavity muffin tin

Preheat the oven to 350 degrees F and spray a 12-cavity muffin tin with nonstick spray.
Stretch each biscuit slightly to an approximately 5-inch circle in diameter, pressing one into each cavity of the muffin tin, making sure the biscuit is pulled enough so that it touches the bottom of the tin.
In a medium bowl, add the rotisserie chicken, frozen vegetables and cream of chicken soup. Mix together until everything is fully coated in the soup. Slowly add the half-and-half a little at a time to loosen up the filling, then season with salt and pepper.
Spoon the mixture into the biscuit cups, then crimp the edges of the biscuits so that the pot pie filling doesn’t spill over.
Bake, rotating halfway through, for 25 minutes.