Cheesy Chicken Pot Biscuit Cups (Low Fat, Low Cal)

READY IN: 22mins
Recipe by AndreaVT96

A weight watchers recipe I obtained from a message board at Per serving of 2 each: 230 calories, 6 gm fat, 2 gm fiber. WW Points per serving : 5 You could also add more veggies to make this more "pot pie-ish". This may change your point count, depending on what you add.

Top Review by Gagoo

Made this recipe tonight for supper for DH and myself - made pretty much as directed with a couple of additions - 1/2 tsp poultry seasoning and 1/2 tsp garlic powder. I used the big buttermilk biscuits and prior to putting them into the cups I rolled them between two pieces of wax paper which made them easier to press into the cups evenly. I'll be freezing the leftovers for quick heat & eat for DH while I'm out of town. Thank you AndreaVT96 for posting.

Ingredients Nutrition

  • 1 (7 1/2 ounce) canhomestyle refrigerated biscuits or 1 (7 1/2 ounce) can buttermilk biscuits
  • 1 cup cooked chicken breast, diced
  • 1 (10 1/2 ounce) can reduced-fat cream of chicken soup
  • 23 cup shredded low-fat cheddar cheese
  • 1 teaspoon dried parsley flakes
  • 14 teaspoon black pepper


  1. Preheat oven to 400 degrees.
  2. Separate biscuits and place each biscuit in a cup of an ungreased 12-hole muffin pan, pressing dough up sides to edge of cup.
  3. In a medium bowl, combine chicken, chicken soup, cheddar cheese, parsley flakes, and black pepper. Mix well to combine.
  4. Evenly spoon chicken mixture into prepared biscuit cups.
  5. Bake for 12 to 15 minutes or until golden brown.
  6. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.

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