Cheesy Chicken Pot Biscuit Cups Recipes

CHEESY BISCUIT POT PIES

Steps:

• Preheat the oven according to the temperature on the biscuit tube.
• Heat the oil in a medium skillet over medium-high heat. Sprinkle the chicken with the Italian seasoning and a pinch of salt. Sear, covered, on one side for 5 minutes. Flip, cover and sear for 4 minutes. Transfer the chicken to a plate and let rest a few minutes, then give it a good chop.
• Combine the chicken with the vegetables, milk, flour and some salt in a large bowl.
• Roll out each biscuit on a lightly-floured surface until about 5 inches wide, then lightly press each one into a ramekin. Evenly fill each ramekin with the chicken and veggie mixture, then top with the cheese. Bake until the cheese starts to brown and bubble and the biscuit dough is cooked through, 25 to 30 minutes. Garnish with the parsley.

CHEESY CHICKEN POT BISCUIT CUPS (LOW FAT, LOW CAL)

Steps:

• Preheat oven to 400 degrees.
• Separate biscuits and place each biscuit in a cup of an ungreased 12-hole muffin pan, pressing dough up sides to edge of cup.
• In a medium bowl, combine chicken, chicken soup, cheddar cheese, parsley flakes, and black pepper. Mix well to combine.
• Evenly spoon chicken mixture into prepared biscuit cups.
• Bake for 12 to 15 minutes or until golden brown.
• Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.

CHEESY CHICKEN AND BISCUIT BAKE

Steps:

• Preheat the oven to 400 degrees F.
• Spray a 9x11 cake pan with non-stick cooking spray, lightly.
• In a small mixing bowl, combine meat, soup and vegetables.
• Spread mixture evenly in the pan.
• Top with shredded cheese.
• In another mixing bowl, combine the flour, baking powder and salt. Mix well or sift together.
• Add milk and oil.
• Mix well with a fork until all dry ingredients are moist.
• Drop biscuit dough by spoonfuls over the soup mixture. Don't worry of the dough balls don't touch - they swell when cooking.
• Bake 15-20 minutes or until tops of biscuits are starting to brown and visible soup is bubbling nicely.
• Remove from oven and let sit 10 minutes before serving.

CHEESY CHICKEN POT PIE

Steps:

• In a medium saucepan combine the stock, chicken, peas, celery, and carrots. Bring to a boil.
• Mix cornstarch with milk and stir into the stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
• Preheat the oven to 325 degrees F (175 degrees C).
• Stir cheese into the filling mixture and pour into a 9-inch pie crust. Top with second crust, seal edges, and cut slits in the top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until the top crust is golden brown.