Description
These Easy Chicken Pot Pie Bites are the perfect bite-sized comfort food, combining flaky biscuit dough with creamy chicken and vegetable filling. Great for meal prep, lunchboxes, or appetizers, they’re a simple and customizable recipe that’s freezer-friendly and family-approved. Perfect for fans of mini chicken pot pies and quick dinner ideas.
Ingredients
1 cup shredded cooked chicken
1 cup mixed frozen vegetables (peas, carrots, corn)
1 can (10.5 oz) cream of chicken soup
1 tube refrigerated biscuit dough (8-count)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese (optional)
Instructions
1. Preheat your oven to 375°F (190°C) and grease a muffin tin with nonstick spray or butter.
2. In a mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and cheese if using.
3. Separate biscuit dough and flatten each into a 3-inch circle. Press into each muffin tin cup, forming a shell.
4. Spoon the chicken filling into each dough cup, filling to the rim without overfilling.
5. Bake for 15–18 minutes until biscuit edges are golden brown. Let cool slightly before removing from the tin.
Notes
Lightly press biscuit dough into the muffin tin without tearing to keep filling contained.
For a glossy golden finish, brush the tops with a bit of melted butter before baking.
You can blind-bake the dough for 3 minutes before filling to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Appetizer, Snack, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 180
- Sugar: 2g
- Sodium: 430mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 25mg