Cheesy Chicken Pot Biscuit Cups Low Fat Low Cal
Satisfy your comfort food cravings without the guilt with these Cheesy Chicken Pot Biscuit Cups—an easy, low-fat, and low-calorie twist on a classic favorite! Perfectly portioned for individual servings, these savory cups feature a flaky reduced-fat biscuit base filled with a creamy mix of tender shredded chicken, colorful mixed vegetables, and gooey reduced-fat cheddar cheese. Flavored with a touch of garlic, onion, and black pepper, this wholesome dish is both hearty and family-friendly. Quick to prep in just 10 minutes and ready in under 30, they’re ideal for busy weeknights or meal prep. Serve them warm for a satisfying dinner or pack them for a wholesome on-the-go lunch!
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Recipe Information
Ingredients
- 8 pieces Reduced-fat refrigerated biscuit dough
- 1.5 cups Cooked chicken breast, shredded
- 1 cup Frozen mixed vegetables (e.g., peas, carrots, corn, green beans), thawed
- 1 can (10.5 oz) Low-fat cream of chicken soup
- 0.75 cup Shredded reduced-fat cheddar cheese
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Black pepper
- 1 spray as needed Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Spray a standard 12-cup muffin tin with non-stick cooking spray and set aside.
In a medium-sized mixing bowl, combine the shredded chicken, thawed mixed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, and black pepper. Stir well until fully combined.
Take each piece of biscuit dough and gently flatten it into a 4-inch circle using your hands or a rolling pin.
Press each flattened biscuit dough circle into a muffin cup, ensuring it covers the bottom and sides to form a cup shape.
Spoon the chicken mixture evenly into each biscuit cup, filling them to the top. You should have enough filling for 8 cups; leave the remaining muffin cups empty.
Bake in the preheated oven for 20 minutes, or until the biscuit dough is golden brown and cooked through.
Remove the muffin tin from the oven and let the biscuit cups cool for 2–3 minutes before carefully using a spoon or spatula to remove them from the pan.
Serve warm and enjoy! These biscuit cups can also be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.
Nutrition Facts
Calories |
2174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 361 mg | 120% | |
| Sodium | 5683 mg | 247% | |
| Total Carbohydrate | 226.7 g | 82% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 27.5 g | ||
| Protein | 171.4 g | 343% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 880 mg | 68% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1911 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
