There’s something undeniably comforting about chicken pot pie.
Creamy filling, tender chicken, and golden crust, it’s a classic that never goes out of style.
But what if you could enjoy all that flavor in a bite-sized, easy-to-make version? Enter Chicken Pot Pie Bites with Biscuits.
These mini pot pies are baked in a muffin tin using biscuit dough for the crust, making them perfect for weeknight dinners, family gatherings, or holiday parties.
This recipe brings all the flavor of traditional chicken pot pie with a faster, fun twist. it’s a guaranteed crowd-pleaser!
Why You’ll Love Chicken Pot Pie Bites with Biscuits
- Quick and easy comfort food ready in under 30 minutes
- Made with simple, budget-friendly ingredients
- Perfect for kids, parties, and game day snacking
- Can be prepared ahead of time and frozen for later
Ingredients You’ll Need
To make chicken pot pie bites, you only need a handful of everyday ingredients:
- Biscuit dough: Refrigerated canned biscuits work perfectly, but homemade can be used.
- Cooked chicken: Rotisserie chicken or leftover chicken makes prep easier.
- Mixed vegetables: Frozen peas, carrots, and corn are traditional.
- Cream of chicken soup: Provides the creamy base (or use a homemade white sauce).
- Seasonings: Salt, pepper, garlic powder, onion powder, and optional herbs like thyme or parsley.
- Optional add-ins: Shredded cheddar, diced potatoes, or mushrooms for extra flavor.
Step-by-Step Instructions
1. Prepare the muffin tin
Spray a 12-cup muffin tin with nonstick cooking spray. Preheat the oven according to the biscuit package instructions (usually 350–375°F).
2. Make the filling
In a medium bowl, combine cooked chicken, vegetables, cream of chicken soup, and seasonings. Stir until well combined.
3. Shape the biscuit cups
Take each biscuit and flatten it slightly. Press the dough into the muffin tin cups, making sure to cover the bottom and sides.
4. Fill and bake
Spoon the chicken mixture into each biscuit cup, filling almost to the top. Bake for 15–18 minutes, or until the biscuits are golden brown and cooked through.
5. Cool and serve
Allow the bites to cool for a few minutes before removing from the pan. Serve warm.
Variations and Flavor Twists
- Turkey pot pie bites: A great way to use Thanksgiving leftovers.
- Ham and cheese version: Swap chicken for diced ham and add shredded cheddar.
- Buffalo chicken bites: Stir buffalo sauce into the filling for a spicy twist.
- Vegetarian option: Use only vegetables and a cream of mushroom soup base.
- Puff pastry alternative: Swap biscuits with puff pastry for a flakier crust.
Tips for Perfect Pot Pie Bites
- Don’t overfill the biscuit cups—leave a little room for expansion.
- Use smaller biscuit dough for mini muffin tins if making bite-sized appetizers.
- Prevent soggy bottoms by lightly baking the biscuit dough for 3 minutes before adding filling.
- Sprinkle shredded cheese on top before baking for extra flavor.
Serving Ideas
Chicken pot pie bites are versatile and can be served in many ways:
- As an appetizer for parties, game day, or holiday gatherings
- With a side salad for a complete lunch or dinner
- Packed in lunchboxes for a kid-friendly meal
- Alongside roasted vegetables or soup for a comforting dinner
Storage, Freezing, and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap cooled pot pie bites individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months.
- Reheating: Warm in the oven at 350°F for 10 minutes or microwave for 1–2 minutes until heated through.
Recipe FAQ’s
Can I use crescent rolls instead of biscuits?
Yes, crescent roll dough works well and gives a flakier crust. Just adjust baking time if needed.
Can I make these ahead of time?
Absolutely. Assemble and refrigerate unbaked pot pie bites for up to 24 hours, then bake when ready. Or bake them fully and reheat later.
Can I freeze chicken pot pie bites?
Yes. Cool completely, wrap individually, and freeze for up to 2 months. Reheat in the oven for best results.
What can I substitute for cream of chicken soup?
A homemade white sauce (butter, flour, chicken broth, and milk) can replace canned soup.
Easy Chicken Pot Pie Bites with Biscuits
Ingredients
- 1 can (16 oz) refrigerated biscuit dough (10–12 biscuits)
- 2 cups cooked chicken shredded (rotisserie or leftover)
- 1 ½ cups frozen mixed vegetables peas, carrots, corn
- 1 can (10.5 oz) cream of chicken soup
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 1 teaspoon dried parsley or thyme optional
- ½ cup shredded cheddar cheese optional
Instructions
- Preheat oven: Set oven to 375°F (190°C). Spray a 12-cup muffin tin with nonstick cooking spray.
- Prepare filling: In a medium bowl, mix shredded chicken, vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and parsley until well combined.
- Shape biscuit cups: Flatten each biscuit slightly and press it into the muffin tin cups, covering the bottom and sides.
- Add filling: Spoon about 2–3 tablespoons of the chicken mixture into each biscuit cup. Sprinkle cheese on top if desired.
- Bake: Place in the oven and bake for 15–18 minutes, or until the biscuits are golden brown and cooked through.
- Cool and serve: Let the bites cool for 5 minutes before carefully removing them from the muffin tin. Serve warm.