Cheesy Chicken and Veggie Biscuit Cups

Cheesy Chicken and Veggie Biscuit Cups are a quick, family friendly meal made with flaky biscuits filled with cheesy chicken, sautéed mushrooms, garlic, and fresh spinach. They bake up golden and crisp on the outside with a warm, creamy, savory center everyone will love.

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This post was last updated 9/2025.

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Shopping list:

• refrigerated biscuits (10 count)
• olive oil
• fresh white mushrooms
• garlic
• fresh baby spinach
• cooked chicken
• crushed red pepper
• seasoned salt
• black pepper
• white cheddar cheese

I had quite a bit of spinach leftover from the Pasta Fresca recipe I posted recently, so I decided to create this new dish and it turned out absolutely delicious! Chicken and Spinach Biscuit Cups are a fun, flavorful handheld meal that come together quickly, making them perfect for busy weeknights or as party appetizers. Flaky refrigerated biscuits bake into golden cups that hold a hearty, cheesy filling made with earthy sautéed mushrooms, fragrant garlic, tender baby spinach, and juicy cooked chicken. A touch of crushed red pepper, seasoned salt, and black pepper adds just the right balance of flavor, while melted white cheddar brings everything together with a rich, creamy finish that pairs perfectly with the crisp, buttery biscuit shell.

These biscuit cups are kid friendly, versatile, and easy to customize with whatever you have on hand. They bake up in just 15 minutes, making them ideal for a quick dinner, after school snack, or even a make ahead lunch option. The individual portions make serving simple, and they’re just as tasty warm from the oven as they are reheated later. Whether you serve them on their own or pair them with a fresh side salad or a warm cup of soup, Chicken and Spinach Biscuit Cups are sure to be a hit with the whole family.

Looking for other recipes that use canned biscuits? Check out my Cheesesteak Biscuit Bites or Mini Garlic Parmesan Monkey Bread!

If you're a mushroom lover try this Baked Mushroom Rice or Hamburger and Mushroom Gravy!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• Refrigerate leftovers in an airtight container for up to three days.

• I always suggest using freshly shredded cheese because it gives the best flavor and melts more smoothly than pre shredded cheese.

• You can fully assemble the biscuit cups ahead of time and refrigerate them (unbaked) for up to 24 hours. When ready to bake, let them sit at room temperature for about 10-15 minutes while the oven preheats, then bake as directed. This makes them great for prepping the night before a busy day or for entertaining.

• To freeze baked biscuit cups, let them cool completely, then place them on a baking sheet in a single layer and freeze until solid. Transfer to a freezer safe bag or container and freeze for up to 2 months. To reheat, bake from frozen at 350°F for 15-20 minutes or until warmed through, or thaw overnight in the fridge and warm in the oven for 10 minutes. This makes it easy to keep a batch on hand for quick lunches or snacks.

• Try using shredded rotisserie chicken, turkey, ground chicken, or even crumbled bacon or sausage instead of the cooked chicken. If mushrooms aren’t a favorite, swap them for bell peppers, zucchini, or finely chopped broccoli, and you can use kale or arugula in place of spinach. 

• White cheddar can be replaced with Swiss, mozzarella, Monterey Jack, cheddar, or pepper jack for a spicier kick, and refrigerated crescent roll dough, puff pastry squares, or mini pie crust rounds can stand in for the biscuit base. You can also change up the flavor with fresh herbs, Italian seasoning, smoked paprika, or garlic powder, or leave out the crushed red pepper for a milder option. These simple substitutions make the recipe flexible, so you can make it your own every time.

Our favorite kitchen equipment and supplies used with this recipe:

• NutriChef 6-Piece Nonstick Baking Pans
• Garlic Twister
• Cambom Rotary Cheese Grater
• Joie Mushroom Brush and Vegetable Scrubber

Yield 10 servings

Author Hot Eats and Cool Reads

Prep time

10 Min

Cook time

20 Min

Total time

30 Min

Cheesy Chicken and Veggie Biscuit Cups

Perfect for busy weeknights or party appetizers, these biscuit cups are easy to make and full of flavor. The hint of crushed red pepper adds a subtle kick that pairs perfectly with the rich white cheddar cheese.

Ingredients

• 1- 7.5 ounce tube of refrigerated biscuits (10 count)
• 1 tablespoon olive oil
• 1 1/2 cups chopped fresh white mushrooms
• 2 cloves minced garlic
• 3 cups fresh baby spinach
• 2 cups finely diced cooked chicken
• ¼ teaspoon crushed red pepper
• ½ teaspoon seasoned salt
• ½ teaspoon black pepper
• 1 cup shredded white cheddar cheese, divided

Instructions

1. Preheat the oven to 375°F. Lightly grease a 12-cup muffin pan.
2. Separate the biscuits and flatten each one into a 3-inch circle. Place one flattened biscuit into each muffin cup (you will use 10 cups total, not all 12).
3. In a medium skillet, heat the olive oil over medium heat. Add the mushrooms and sauté for 4–5 minutes until they start to soften. Stir in the garlic, spinach, chicken, crushed red pepper, seasoned salt, and black pepper, and cook for 2–3 more minutes, until the spinach begins to wilt and the chicken is heated through. Remove the skillet from heat and stir in ½ cup of the shredded cheese.
4. Spoon about ¼ cup of the chicken and spinach mixture into each biscuit cup and top with a little more cheddar cheese. Bake for 15 minutes, then remove from the oven and let stand in the muffin tin for 2–3 minutes before serving.

Nutrition Facts

Calories

174

Fat

10 g

Sat. Fat

4 g

Carbs

9 g

Fiber

1 g

Net carbs

9 g

Sugar

3 g

Protein

11 g

Sodium

263 mg

Cholesterol

32 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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