Chicken and Veggie Stuffed Biscuit Cups
These Chicken and Veggie Stuffed Biscuit Cups are a delightful combination of flaky biscuits filled with a savory mixture of chicken, mixed vegetables, and creamy goodness. Perfect for a quick meal or snack, they are easy to prepare and sure to please everyone at the table.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 biscuits 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2 cans (8ct) jumbo biscuits
- 1 can cream of chicken with herbs
- 1 cup cooked chopped or shredded chicken
- 1 cup mixed thawed veggies (peas and carrots)
- 1 can diced new potatoes, drained
- 1–2 tablespoons sour cream
- Pepper (to taste)
Instructions
- Preheat your oven to 375°F (190°C). Spray two muffin pans with oil.
- Take each biscuit and press it down into the muffin cups, forming a cup shape with the edges raised.
- In a separate bowl, mix cream of chicken with herbs, cooked chicken, mixed veggies, diced potatoes, sour cream, and pepper. Season according to your preference.
- Spoon a few tablespoons of the mixture into each biscuit cup, filling them to the top.
- Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the filling is heated through.
- Allow to cool slightly before serving.
Nutrition
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 45mg