Save to Pinterest Savory, spicy Cajun-seasoned chicken and vegetables in a creamy ranch sauce, baked inside golden flaky biscuit cups—perfect for a flavorful handheld meal or appetizer.
When I made these for a game night, everyone raved about how easy they were to eat and how delicious they tasted right out of the oven. They have become my go-to party dish for good reason.
Ingredients
- Chicken: 2 cups cooked chicken breast, diced (about 2 medium breasts)
- Vegetables: 1 cup frozen mixed vegetables (peas, carrots, corn, green beans), 1 small onion, finely diced
- Sauce: 1/2 cup ranch dressing, 1/2 cup low-sodium chicken broth, 2 tbsp all-purpose flour, 2 tbsp unsalted butter, 1 tsp Cajun seasoning, 1/2 tsp garlic powder, 1/4 tsp black pepper
- Biscuits: 1 can (16 oz) refrigerated biscuit dough (12 biscuits)
- Cheese (optional): 1/2 cup shredded cheddar cheese
Instructions
- Prep and Grease Muffin Tin:
- Preheat oven to 375°F (190°C). Grease a standard 12-cup muffin tin.
- Sauté Onion:
- In a skillet over medium heat, melt butter and add diced onion. Sauté until translucent, about 3 minutes.
- Make Roux:
- Sprinkle flour over onions and stir. Cook for 1 minute.
- Add Liquids:
- Gradually whisk in chicken broth and ranch dressing. Stir until smooth and slightly thickened, about 2–3 minutes.
- Add Spices, Veggies & Chicken:
- Stir in Cajun seasoning, garlic powder, black pepper, mixed vegetables, and diced chicken. Cook until vegetables are heated through, 2–3 minutes. Remove from heat.
- Prepare Biscuits:
- Flatten each biscuit and press into bottom and up sides of each muffin cup to form cup shape.
- Fill Cups:
- Divide chicken mixture evenly among biscuit cups. Sprinkle with cheddar cheese if using.
- Bake and Serve:
- Bake for 18–22 minutes until biscuits are golden brown and filling is bubbling. Cool for 5 minutes before removing from tin. Serve warm.
Save to Pinterest My kids love helping flatten the biscuits and spoon the creamy filling, making this a fun family activity—plus, cleanup is easy.
Required Tools
12-cup muffin tin, mixing bowls, skillet, whisk, spoon or spatula
Allergen Information
Contains wheat (biscuits, flour), milk (butter, ranch dressing, cheese), and egg (possible in biscuit doughs)
Nutritional Information
Calories: 210, Total Fat: 11 g, Carbohydrates: 20 g, Protein: 9 g per cup
Save to Pinterest Enjoy these savory pot pie cups fresh from the oven for maximum flavor. They reheat beautifully for leftovers and are sure to please at any gathering.
Common Recipe Questions
- → Can I adjust the level of spiciness?
Yes, increase Cajun seasoning or add cayenne pepper for extra heat to suit your taste.
- → Is it possible to make these ahead of time?
Absolutely! Assemble biscuit cups and refrigerate unbaked up to 24 hours before baking.
- → What is the best chicken to use?
Cooked, diced chicken breast is ideal, or use rotisserie chicken for convenience and flavor.
- → Can I freeze leftover cups?
Yes, bake and cool completely, then freeze in an airtight container. Reheat in the oven before serving.
- → What sides pair well?
Crisp green salads or classic coleslaw complement the savory, spicy cups perfectly.
- → Are there dairy-free alternatives?
Use non-dairy butter, ranch, and cheese for a dairy-free variation without compromising the flavor.