Chicken Pot Pie Bites with Biscuits: Quick Comfort Food for Any Occasion
By Olivia Hayes
Chicken Pot Pie Bites with Biscuits are a fun, portable twist on the classic dish. Filled with a creamy combination of tender chicken and mixed vegetables, these mini pot pies are baked in a biscuit crust. Perfect for weeknight dinners, parties, or as a kid-friendly meal, they offer all the comforting flavors of traditional chicken pot pie in an easy-to-eat format. With simple ingredients and just under 30 minutes of prep and baking, they’re a must-try for any home cook.
Ingredients
- •1 can refrigerated biscuit dough (16 oz (10–12 biscuits))
- •2 cups cooked chicken (shredded (rotisserie or leftover))
- •1.5 cups frozen mixed vegetables (peas, carrots, corn)
- •1 can cream of chicken soup (10.5 oz)
- •0.5 teaspoon garlic powder
- •0.5 teaspoon onion powder
- •0.5 teaspoon salt (adjust to taste)
- •0.25 teaspoon black pepper
- •1 teaspoon dried parsley or thyme (optional)
- •0.5 cup shredded cheddar cheese (optional)
Instructions
- 1
Preheat oven to 375°F (190°C) and spray a 12-cup muffin tin with nonstick cooking spray.
- 2
In a medium bowl, mix shredded chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and parsley until well combined.
- 3
Flatten each biscuit slightly and press it into the muffin tin cups, covering the bottom and sides.
- 4
Spoon about 2-3 tablespoons of the chicken mixture into each biscuit cup and sprinkle cheese on top if desired.
- 5
Bake for 15-18 minutes, or until the biscuits are golden brown and cooked through.
- 6
Let the bites cool for 5 minutes before carefully removing them from the muffin tin and serving warm.
Nutrition (per serving)
Calories
200
