These Trader Joe’s Mini Chicken Pot Pie Cups turn four easy ingredients into a cozy dinner baked right in a muffin tin. Each golden biscuit cup holds a creamy filling made with seasoned rotisserie chicken, Unexpected Broccoli Cheddar Soup, and shredded Unexpected Cheddar Cheese.
I already loved these ingredients in my Trader Joe’s 4 Ingredient Chicken Pot Pie, so I wanted to try them in individual biscuit cups. The result is a fun little broccoli cheddar chicken pot pie with a simple mix-and-fill method—no stovetop cooking needed.
What You’ll Love About This Recipe
Four main ingredients: Everything comes together with a few Trader Joe’s favorites.
No homemade crust: Refrigerated biscuits become the crust when you press them into the muffin pan.
A flavorful shortcut: Seasoned chicken, broccoli cheddar soup, and Unexpected Cheddar bring plenty of flavor without a long ingredient list.
Individual portions: Serve a couple with a salad for dinner or enjoy them for lunch.
My Experience Making These Pot Pie Cups
Trader Joe’s Seasoned and Shredded Rotisserie Chicken has become one of my favorite shortcuts. I thought it was excellent in the larger pot pie, and it works just as well here. Some of the pieces are fairly large, though, so I chopped the chicken smaller before measuring and mixing the filling.
The shredded Unexpected Cheddar Cheese also comes in larger pieces than you might expect. I gave those a quick chop, too, so the chicken and cheese would fit comfortably inside the biscuit cups.
For this batch, I used one cup of chicken, one cup of soup, and four ounces of cheese. I mixed everything in a bowl without heating it first, filled the biscuit cups, and baked them at 375°F. Mine were ready in about 22 minutes.
I kept all the cheese inside the filling. That gives you the cheesy flavor while leaving the golden biscuit edges visible.
Ingredients You’ll Need
Trader Joe’s Seasoned and Shredded Rotisserie Chicken
Use one cup, chopped into smaller pieces. You won’t need the entire 16-ounce package. The small pieces make the filling easier to spoon into the biscuit cups.
Trader Joe’s Unexpected Broccoli Cheddar Soup
Use one cup of soup, straight from the container. This supplies the creamy broccoli cheddar base without making a separate sauce.
Trader Joe’s Shredded Unexpected Cheddar Cheese
Use four ounces, which was half the bag I used. Unexpected Cheddar is delicious, and pairing it with the broccoli cheddar soup gives this filling plenty of cheesy flavor. Chop the larger shreds into smaller pieces before mixing.
Trader Joe’s Organic Biscuits
Use one can containing eight biscuits. Each biscuit forms one pot pie cup.
You’ll also need canola cooking spray to grease the muffin pan.
How to Make Trader Joe’s Mini Chicken Pot Pie Cups
- Preheat the oven to 375°F. Lightly coat eight muffin cups with canola cooking spray.
- Prepare the filling. In a medium bowl, combine the chopped chicken, broccoli cheddar soup, and chopped shredded cheese. Mix well.
- Shape the biscuit cups. Separate the biscuits and place one in each prepared muffin cup. Press the dough into the bottom and up the sides to form a cup.
- Add the filling. Spoon approximately one tablespoon of the chicken mixture into each biscuit cup. (I used an ice cream scoop to fill mine)
- Bake. Bake for 22–25 minutes, or until the biscuits are golden brown and cooked through.
Tips & Tricks
- Chop both the chicken and cheese. Smaller pieces help distribute the ingredients throughout the filling and make it easier to fill the cups.
- Press the dough evenly. Avoid leaving a thick mound of biscuit dough at the bottom, which can take longer to cook.
- Keep the filling inside the biscuit cups. Spills can stick to the muffin pan.
- Check the bottoms. Golden edges are a good sign, but make sure the biscuit bases are cooked through, too.
- Allow a short rest before removing them. A few minutes in the pan makes the cups easier to lift out.
Serving Suggestions
Serve these mini chicken pot pies with a green salad or a simple vegetable side for an easy dinner. Their individual size also makes them convenient for a smaller lunch.
If you love the muffin tin method and want a version with mixed vegetables and cream of chicken soup, try my original Mini Chicken Pot Pies.
FAQs
Trader Joe’s Mini Chicken Pot Pie Cups
Ingredients
- 1 cup Trader Joe’s Seasoned and Shredded Rotisserie Chicken, chopped into small pieces
- 1 cup Trader Joe’s Unexpected Broccoli Cheddar Soup
- 4 ounces Trader Joe’s Shredded Unexpected Cheddar Cheese, chopped into smaller pieces
- 1 can Trader Joe’s Organic Biscuits, containing 8 biscuits
- Canola cooking spray, for the muffin pan
Instructions
- Preheat the oven to 375°F.
- In a medium bowl, combine the chopped chicken, soup, and chopped shredded cheese. Mix well.
- Lightly coat eight muffin cups with canola cooking spray.
- Separate the biscuits. Place one biscuit in each prepared muffin cup and press it into the bottom and up the sides, forming a dough cup.
- Spoon approximately one tablespoon of the chicken filling into each dough cup.
- Bake for 22–25 minutes, or until the biscuits are golden brown and cooked through.
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
