Easy Chicken Pot Pie Bites with Biscuits
Delightful bite-sized chicken pot pie filled with a creamy chicken and veggie mixture, wrapped in buttery biscuit cups.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Scale
- 1 can (16 oz) refrigerated biscuit dough (10 to 12 biscuits)
- 2 cups cooked chicken, shredded (rotisserie or leftover)
- 1.5 cups frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 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
- Preheat your oven to 375°F (190°C).
- Spray a 12-cup muffin tin with nonstick cooking spray.
- In a bowl, mix shredded chicken, frozen vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and optional herbs.
- Flatten each biscuit and press into the muffin tin cups, covering the bottom and sides.
- Spoon 2 to 3 tablespoons of filling into each biscuit cup and top with cheese if desired.
- Bake for 15 to 18 minutes until golden brown.
- Cool for 5 minutes before serving warm.
Notes
Store leftovers in an airtight container for up to 3 days. For a make-ahead option, assemble and refrigerate before baking.
Nutrition
- Serving Size: 1 bite
- Calories: 225
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg
