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

"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."
photo by coconutcream photo by coconutcream
photo by coconutcream
photo by Lady in love photo by Lady in love
photo by DuChick photo by DuChick
photo by DuChick photo by DuChick
photo by coconutcream photo by coconutcream
Ready In:


  • 1 (7 1/2 ounce) can homestyle refrigerated biscuits or (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


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

Questions & Replies

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  1. 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.
  2. JenniCat
    These were unbelievably easy to make. Hubby couldn't stop eating them. I used bigger bisquits as someone else suggested, They were the "flaky" kind. Since there were only 8 in a tube and I had 12 to make, I ended up splitting four of them in half. The ones that I split up actually turned out better then the ones where I used the whole biscuit. (The large biscuits came out undercooked on the bottoms. I put them back in the oven for an extra 10 minutes, and they were still doughy.) I recommend NOT using a bigger, thicker biscuit.
  3. DuChick
    Absolutely yummy and filling! I had 30 min. to get dinner on the table and fortunately had everything on hand to make this. I sauteed onions, sliced baby carrots, corn and garlic while I formed the biscuits into a 6-cup jumbo muffin pan. I had to split a few biscuits from a 10 count can to form 6 jumbo cups. I used Healthy Request soup, low-fat cheddar and about 1/2 cup extra chicken breast. This will definitely be enjoyed again here!
  4. kel-Cie T
    OMG by BF thought these were so good he ate 7 of them an almost exploded, he said this is a definate do again! I thought they were very yummy and easy to make but a little salty so next time i'll use low sodium soup, also I used two cans of soup, 1 can of mixed veg and cooked the biscuits for 4 muniutes first without any filling ( I was afriad the bottom would go all mushy) and then just pushed them back again with the round side of the spoon. Outstanding recipe and so good!!
  5. doggiemama
    I thought these were absolutely delicious! I used the small biscuits and doubled them to fill the muffin cups. Next time, I'll just use one small biscuit. Beforehand, I baked my chicken breasts using panco bread crumbs, Parmesan cheese, oregano, garlic salt, and pepper. They were already seasoned without having to add more. I topped these with leftover crumbs from the chicken. YUM!


  1. Mandy032
    These are SO GOOD! I was out of parsley, so I added some thyme and a bit of basil instead. Made these twice in two weeks... a rare occurrence in this house! Served them once with roasted potatoes and a spinach salad; and once with rice and steamed veggies. Thanks for the awesome recipe!


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