Description
These Easy Chicken Pot Pie Bites with Biscuits are a quick, comforting way to enjoy a classic favorite in a mini, muffin-size form. With creamy chicken and vegetables baked inside buttery biscuit cups, they’re perfect for weeknights, potlucks, or make-ahead lunches.
Ingredients
12 refrigerated biscuit dough rounds
2 cups cooked shredded chicken
1 ½ cups frozen mixed vegetables, thawe
d 1 can cream of chicken soup (10.5 oz)
1 cup shredded cheddar cheese (optional
) ½ teaspoon salt
¼ teaspoon black pepper Nonstick spray or oil for muffin tin
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- Flatten each biscuit and press it into the muffin cups to form a shell.
- In a large bowl, mix the shredded chicken, thawed vegetables, cream of chicken soup, cheese (if using), salt, and pepper.
- Spoon the filling evenly into each biscuit cup.
- Bake for 15–17 minutes or until biscuit edges are golden and filling is hot.
- Let cool for 5 minutes, then carefully remove from muffin tin and serve.
Notes
Use flaky biscuit dough for best results; it bakes up light and buttery.
Let them rest before removing from the pan to help the biscuit cup set.
You can prep the filling in advance and refrigerate it for quicker assembly.
Nutrition
- Serving Size: 1 bite
- Calories: 210
- Sugar: 1g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg
Keywords: chicken pot pie, biscuits, mini pot pies