Grands Chicken Pot Pie Puffs

Here’s a weeknight shortcut that turns refrigerated biscuits into handheld dinner. Instead of rolling pastry, you flatten each biscuit into a round and press it firmly into a muffin cup, working the dough up the sides to build a little cup with a rim.

That rim matters: it’s what holds the filling in instead of letting it bubble over the edge. The filling itself comes together in one bowl. Cooked chicken, vegetables, and a scoop of condensed soup stirred together stay thick and creamy, so each puff holds its shape rather than running everywhere.

Spoon a generous mound into each cup, then bake until the biscuit tops turn deep golden. It’s a smart way to use up leftover chicken, and the muffin tin builds in tidy portions for busy nights or packed lunches. Think of it as chicken pot pie without the fuss of a bottom crust, on the table in about 20 minutes.

Kitchen Tips

• Press the dough all the way up the sides; a tall rim is what keeps the filling from spilling as it bakes.
• Start with cold, well-chilled biscuits so they hold their shape going into the tin.
• Let the puffs rest a couple of minutes before lifting them out so they set and release cleanly.

Variations

• Stir shredded cheddar or a spoonful of grated Parmesan into the filling.
• Swap the chicken for leftover turkey, or go meat-free with extra vegetables and mushrooms.