Chicken Pot Pie Bites
A delightful twist on traditional chicken pot pie, these bite-sized treats feature a flaky biscuit base filled with a creamy chicken and vegetable mixture, perfect for any gathering.
Servings: 12 bites
Calories: 150kcal
Ingredients
For the Biscuit Base
- 1 can refrigerated biscuit dough (450 g, 10–12 biscuits)
For the Filling
- 2 cups cooked chicken, shredded (rotisserie or leftovers)
- 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)
Instructions
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 well combined.
- Flatten each biscuit slightly and press it into the muffin tin cups to cover the bottom and sides.
- Spoon about 2–3 tablespoons of the chicken mixture into each biscuit cup and sprinkle cheese on top if using.
Baking
- Bake for 15–18 minutes, or until the biscuits are golden brown and cooked through. Keep an eye on them to avoid over-baking.
- Let the bites cool for about 5 minutes before carefully removing them from the muffin tin.
Notes
Serve warm. These bites are best enjoyed right out of the oven. They pair well with salads or dipping sauces like ranch or sweet chili.