Easy Chicken Pot Pie Bites with Biscuits

These bite-sized pot pies press refrigerated biscuit dough into a muffin tin to form little cups, then fill them with a creamy chicken and vegetable mixture before baking until golden. They're a fun, portion-controlled twist on a classic chicken pot pie, and using pre-cooked chicken and canned soup keeps the prep quick. They're great for a casual dinner or as a party appetizer.

Biscuit dough forms mini cups filled with a creamy chicken and vegetable mixture, baked until golden in a muffin tin.

Why You'll Love This Recipe

• Fast: ready in about 26 minutes (10 min prep, 16 min cook)
• Simple: 10 everyday ingredients
• Feeds the family: 12 servings
• Light: about 200 calories per serving

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

1. Heat the oven to 375°F (190°C) and spray a 12-cup muffin tin with nonstick cooking spray.
2. Mix the shredded chicken, vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and parsley in a medium bowl until well combined.
3. Flatten each biscuit slightly and press it into the muffin tin cups, covering the bottom and sides.
4. Spoon about 2 to 3 tablespoons of the chicken mixture into each biscuit cup, sprinkling cheese on top if desired.
5. Bake for 15 to 18 minutes, until the biscuits are golden brown and cooked through.
6. Let the bites cool for 5 minutes before carefully removing them from the muffin tin, then serve warm.

Cooking Tips

• Press the biscuit dough evenly up the sides of each muffin cup so it holds the filling without gaps.
• Use rotisserie chicken to keep the prep time short.
• Let the bites cool for a few minutes before removing them from the tin so they hold their shape.

Substitutions

• Turkey can replace chicken if you have leftovers to use up.
• Cream of mushroom or cream of celery soup can replace cream of chicken.
• Homemade biscuit dough can be used in place of canned.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in the oven or air fryer to keep the biscuit crisp; the microwave will soften it.

Serving Suggestions

• Serve warm as a main dish or a party appetizer.
• Pair with a simple side salad for a complete meal.
• Add a sprinkle of extra cheese on top before baking for more richness.

Nutrition (per serving)

Nutrient	Amount
Calories	200 kcal

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