Description
These Easy Chicken Pot Pie Bites with Biscuits are my favorite way to turn classic chicken pot pie into fun, handheld comfort food that’s ready fast. Buttery refrigerated biscuits bake into flaky little cups filled with creamy chicken and vegetable filling, making them perfect for easy dinner nights, game day snacking, or grab-and-go lunches. They’re a delicious answer when you’re searching for quick breakfast or brunch ideas, easy dinner recipes, or versatile food ideas that work as a hearty appetizer, kid-friendly meal, or cozy snack. If you love simple comfort food and need new weeknight dinner ideas or an easy recipe you can prep ahead, these mini pot pie bites will slide right into your regular rotation.
Ingredients
1 (16.3 ounce) can refrigerated flaky biscuits
2 cups cooked shredded chicken
1 cup frozen mixed vegetables
1 can (10.5 ounce) condensed cream of chicken soup
1/3 cup chicken broth or milk
1/2 cup shredded cheddar cheese
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon unsalted butter melted
Instructions
1. Preheat the oven to 375°F (190°C) and lightly grease a standard 12 cup muffin pan.
2. Separate the refrigerated biscuits and gently press each biscuit into a muffin cup, pressing the dough up the sides to form a small crust.
3. In a medium mixing bowl combine the shredded chicken, frozen mixed vegetables, condensed cream of chicken soup, and chicken broth or milk.
4. Stir in the shredded cheddar cheese, onion powder, garlic powder, dried thyme, dried parsley, salt, and black pepper until everything is evenly coated and creamy.
5. Spoon the chicken mixture into each biscuit cup, dividing it evenly and filling just below the top edge of the dough.
6. Brush the exposed biscuit edges lightly with the melted butter to help them brown and crisp.
7. Bake for 16 to 18 minutes, or until the biscuits are deep golden and cooked through and the filling is hot and bubbling.
8. Let the pot pie bites cool in the pan for 5 minutes, then carefully loosen the edges with a small knife and transfer them to a serving plate.
9. Serve warm and enjoy, or cool completely before storing in the refrigerator or freezer.
Notes
Avoid overfilling the biscuit cups; keep the filling just below the top edge of the dough so it doesn’t bubble over and glue itself to the pan while baking.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 pot pie bite
- Calories: 230
- Sugar: 3
- Sodium: 560
- Fat: 13
- Saturated Fat: 6
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 10
- Cholesterol: 40
Keywords: easy dinner, chicken pot pie bites, appetizer, party food, comfort food, quick breakfast ideas, brunch ideas, easy recipe, food ideas, dinner ideas