Chicken pot pie bites with biscuits are the perfect comfort food, combining all the classic flavors of a hearty chicken pot pie into bite-sized, flaky treats. These little bites are warm, flavorful, and an absolute crowd-pleaser at any gathering or family dinner. The best part? They are super easy to make. With just a few ingredients and minimal effort, you’ll have a delightful dish that everyone will love!
What Goes into These Chicken Pot Pie Bites
To create these tasty bites, you’ll need the following ingredients:
- 1 can (450 g) 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 (300 g) 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)
Step-by-Step Chicken Pot Pie Bites Recipe
Making chicken pot pie bites is a breeze when you follow these simple steps:
- Preheat your oven to 375°F (190°C) and spray a 12-cup muffin tin with nonstick cooking spray.
- In a medium bowl, mix together the shredded chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and parsley until everything is well combined.
- Flatten each biscuit slightly and press it into the muffin tin cups so that it covers the bottom and sides.
- Spoon about 2–3 tablespoons of the chicken mixture into each biscuit cup and sprinkle cheese on top if you’re using it.
- Bake for 15–18 minutes, or until the biscuits are golden brown and cooked through.
- Let the bites cool for about 5 minutes before carefully removing them from the muffin tin. Serve warm!
Serve & Enjoy Chicken Pot Pie Bites
These chicken pot pie bites are wonderful served warm right out of the oven. You can enjoy them on their own or pair them with a side salad for a more complete meal. They’re great as an appetizer for parties or a comforting snack during family movie night. You might even consider serving them with a side of your favorite dipping sauce, like ranch or barbecue, to add an extra layer of flavor!
Helpful Tricks for Chicken Pot Pie Bites
- Add Variety: Feel free to use different vegetables, like diced potatoes or green beans, based on what you have on hand or prefer.
- Cheese Lovers: For an extra cheesy version, mix some shredded cheese directly into the chicken filling before spooning it into the biscuits.
- Make-Ahead: You can prepare the filling in advance and store it in the fridge. Just assemble the bites and bake when you’re ready.
Chicken Pot Pie Bites FAQs
Can I use other types of meat in the bites?
Absolutely! You can use turkey, or even cooked pork for a different flavor. Just ensure it’s shredded or diced finely.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven to regain that crispy texture.
Can I freeze these bites?
Yes! You can freeze the assembled bites before baking. Bake them straight from the freezer, adding a few extra minutes to the cooking time.
These easy chicken pot pie bites with biscuits are a wonderful treat that’s simple to whip up and sure to satisfy. Gather your ingredients and give this recipe a try; you won’t be disappointed!
Chicken Pot Pie Bites
Delicious bite-sized treats combining the classic flavors of chicken pot pie into flaky biscuit cups, perfect for any gathering.
For the Biscuit Base
- 1 can refrigerated biscuit dough (450 g, 10–12 biscuits)
For the Filling
- 2 cups cooked chicken, shredded ((rotisserie or leftover))
- 1.5 cups frozen mixed vegetables ((peas, carrots, corn))
- 1 can cream of chicken soup (300 g)
- 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))
Preparation
- Preheat your oven to 375°F (190°C) and spray a 12-cup muffin tin with nonstick cooking spray.
- In a medium bowl, mix together the shredded chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and parsley until everything is well combined.
- Flatten each biscuit slightly and press it into the muffin tin cups so that it covers the bottom and sides.
- Spoon about 2–3 tablespoons of the chicken mixture into each biscuit cup and sprinkle cheese on top if you’re using it.
Cooking
- Bake for 15–18 minutes, or until the biscuits are golden brown and cooked through.
- Let the bites cool for about 5 minutes before carefully removing them from the muffin tin.
- Serve warm!
These bites are wonderful served warm. Consider pairing them with a side salad or your favorite dipping sauce. You can use different vegetables or meats based on preference, and they can be frozen before baking for later use.
