Kardea Brown’s Chicken Pot Pie Stuffed Biscuit Cups | Delicious Miss Brown | Food Network

This was an essential dish on Kardea’s weeknight table when she was growing up. It’s everything that’s perfect about a flaky chicken pot pie in the palm of your hand. Full of pantry staples, this is a breeze to pull together and will be sure to satisfy every eater.
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Chicken Pot Pie Stuffed Biscuit Cups
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 45 min
Active: 20 min
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

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.

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Kardea Brown’s Chicken Pot Pie Stuffed Biscuit Cups | Delicious Miss Brown | Food Network

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