Description
When comfort food meets convenience, you get these Chicken Cobbler Cups—golden biscuit muffins filled with creamy chicken and vegetables. They’re like mini chicken pot pies with a Southern twist, perfect for chilly fall and winter nights. One bite, and you’ll want to make them part of your cozy dinner rotation!
Ingredients
2 cups cooked shredded chicken (rotisserie works great)
1 cup frozen mixed vegetables (peas, carrots, corn)
1 can (10.5 oz) cream of chicken soup
½ cup sour cream
½ tsp garlic powder
Salt & pepper to taste
1 can refrigerated biscuit dough (8-count)
1 tbsp melted butter
Chopped parsley (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
In a bowl, mix chicken, vegetables, cream of chicken soup, sour cream, garlic powder, salt, and pepper.
Flatten each biscuit slightly and press into the muffin tin, creating a well.
Spoon chicken filling into each biscuit cup until full.
Bake for 20–25 minutes or until the biscuits are golden brown.
Brush tops with melted butter and garnish with parsley if desired.
Let cool slightly before serving. Serve warm for ultimate comfort.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 280/cup
- Fat: 15g/cup
- Carbohydrates: 22g/cup
- Protein: 15g/cup