These Tex Mex Chicken Puffs are a home run in my house! They are turning into one of my go-to quick easy dinner ideas.
These Tex Mex Chicken Pot Pie Puffs are a zippy twist on my traditional Chicken Pot Pie Puffs. They are super easy to make – using only a few simple ingredients. And, they are ready in less than 30 minutes. Perfect for busy week nights!
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Tex Mex Chicken Puffs
- 1 cup red bell pepper - diced
- 1 cup onion - diced
- 1 clove garlic - minced
- 1 tablespoon olive oil
- 1 cup cooked chicken - diced
- 1 10 3/4 oz can cream of chicken soup
- 1/2 teaspoon Tabasco Chipotle flavored sauce - amount can be adjusted to taste
- 1 16.3 oz can refrigerated biscuits - grand size
- 1 cup cheddar-jack cheese - shredded
- Heat oven to 375°F.
- In a skilled, heat olive oil over medium high heat.
- Add peppers, onion and garlic and saute until tender - about 5 minutes.
- In medium bowl, combine vegetables, chicken, Tabasco and soup; mix well.
- Press each biscuit into 5½-inch round.
- Place 1 round in each of 8 greased regular-size muffin cups.
- Firmly press in bottom and up side, forming ¾-inch rim.
- Spoon a generous ⅓ cup chicken mixture into each.
- Top each with a small amount of shredded cheese
- Bake at 375°F 20 to 22 minutes or until biscuits are golden brown.
- Cool 1 minute; remove from pan.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.