Pesto Chicken Salad Cups bake creamy pesto chicken inside flaky biscuits. A great light choice for brunch!

It’s day two of #BrunchWeek! Don’t forget to scroll down and see all the great brunch ideas from our brunch loving group of bloggers!
Today’s recipe is my Pesto Chicken Salad Cups.

Making these treats is easy to do.
Start with the chicken salad. I keep it simple. Five little ingredients; cooked chicken, pesto, mayonnaise, roasted red peppers and spinach.
Next, press large biscuit dough into light greased muffin tins. Flatten and gently stretch the dough large enough to fill the bottom and come up on the sides. It doesn’t need to be perfect. The dough will bake around the filling.

Bake at 350 degrees for 14 to 16 minutes until crust is browned and firm, not soggy. You can use a fork to gently lift the biscuit cup by an edge to get a peek.

When the biscuits are done you can see the flaky layers when cut! So good!

Pesto Chicken Salad Cups

5 from 1 vote

Print Recipe

Ingredients

1 can refrigerated large biscuits

chicken salad

3 cups cooked chicken
2 tablespoons pesto
1/3 cup mayonnaise
1/4 cup chopped roasted red peppers
1/2 cup fresh spinach, chopped

Instructions

Preheat oven to 350 degrees. Lightly spray muffin tin with cooking spray.

Chicken Salad

Mix together chicken, pesto, mayonnaise, peppers and spinach. Set aside.

assemble

Open biscuit tube and separate biscuits. Flatten dough the insert one disc into eash cup, gently pressing dough up the sides.
Fill cups with chicken salad. Bake at 350 degrees for 14 to 16 minutes until biscuits are firm and browned, not soggy.
Cool on wire rack to make easier to handle. Serve warm or chilled.