Easy Chicken Pot Pie Bites with Biscuits
Chicken Pot Pie Bites with Biscuits are a quick and easy twist on the classic comfort food. Made with biscuit dough, creamy chicken filling, and vegetables, they’re baked in a muffin tin for the perfect handheld meal.With just 10 minutes of prep and under 20 minutes of baking, these mini pot pies are ideal for busy weeknights, parties, or meal prep. They’re family-friendly, customizable with fun variations, and freezer-friendly, making them a versatile recipe you’ll want to keep on repeat.
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.