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!

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Spray a standard 12-cup muffin tin with non-stick cooking spray and set aside.

Step 2

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.

Step 3

Take each piece of biscuit dough and gently flatten it into a 4-inch circle using your hands or a rolling pin.

Step 4

Press each flattened biscuit dough circle into a muffin cup, ensuring it covers the bottom and sides to form a cup shape.

Step 5

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.

Step 6

Bake in the preheated oven for 20 minutes, or until the biscuit dough is golden brown and cooked through.

Step 7

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.

Step 8

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

Serving size	(1395.7g)

Amount per serving	% Daily Value*
Calories	2174.2

Total Fat 63.8g	0%
Saturated Fat 23.7g	0%
Polyunsaturated Fat g
Cholesterol 361.3mg	0%
Sodium 5682.8mg	0%
Total Carbohydrate 226.7g	0%
Dietary Fiber 16.7g	0%
Total Sugars 27.5g
Protein 171.4g	0%

Vitamin D 22.2IU	0%
Calcium 879.7mg	0%
Iron 15.8mg	0%
Potassium 1910.6mg	0%

*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.

Source of Calories

Fat: 26.5%

Protein: 31.6%

Carbs: 41.9%