Chicken Pot Pie Biscuits


  • 2 cups frozen mixed vegetables thawed
  • 1 cup cooked chicken diced
  • 1 10.75 oz can cream of chicken soup
  • 1 16.3 oz can refrigerated biscuits
  • 1 cup shredded cheddar cheese


  • Heat oven to 375°F.
  • In medium bowl, combine vegetables, chicken and soup; mix well.
  • Press each biscuit into 5 1/2-inch round.
  • Place 1 round in each of 8 greased regular-size muffin cups.
  • Firmly press in bottom and up side, forming 3/4-inch rim.
  • Spoon a generous 1/3 cup chicken mixture into each.
  • Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
  • Top with shredded cheddar cheese.
  • Bake at 375°F 20 to 22 minutes or until biscuits are golden brown.
  • Cool 1 minute; remove from pan.

Expert Tips

  • Use Taco Seasoning: Add Taco Seasoning to make a spicy version.
  • Mix up the Cheese: Try a variety of different cheeses to make different versions of the these Chicken Pot Pie Puffs
  • Veggie it Up: I love to add mushrooms and even a little bacon but use broccoli, cauliflower or whatever vegetable you have.

Estimated Nutritional Information

Calories: 242kcal | Carbohydrates: 18g | Protein: 12g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 756mg | Potassium: 258mg | Fiber: 4g | Sugar: 1g | Vitamin A: 5043IU | Vitamin C: 9mg | Calcium: 237mg | Iron: 2mg

The nutritional information provided are estimates. To learn more about how I calculate this information go to