Description
These Easy Chicken Pot Pie Bites are a cozy, handheld twist on classic comfort food. Made with flaky biscuits, creamy chicken filling, and savory veggies, they’re the perfect quick dinner, party snack, or freezer-friendly meal prep. Great for busy weeknights or potlucks, these mini chicken pot pies deliver big flavor in a small package.
Ingredients
1 can jumbo flaky biscuits
1 ½ cups cooked shredded chicken
1 cup frozen mixed vegetables
1 can (10.5 oz) cream of chicken soup
1 cup shredded cheddar cheese
½ teaspoon salt
¼ teaspoon black pepper
Nonstick spray for muffin tin
Instructions
1. Preheat oven to 375°F and lightly grease a 12-cup muffin tin.
2. Flatten each biscuit into a 4-inch round and press into the muffin cups to form shells.
3. In a bowl, mix chicken, vegetables, cream of chicken soup, cheese, salt, and pepper.
4. Spoon the filling into each biscuit cup, filling nearly to the top.
5. Bake for 15–18 minutes until biscuits are golden and filling is bubbly.
6. Let cool in the pan for 5 minutes before carefully removing.
7. Serve warm or store for later.
Notes
You can swap the chicken for turkey or ham if desired.
Make sure not to overfill the biscuit cups to avoid overflow.
Freeze extras after baking for an easy reheat-and-eat meal.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 210
- Sugar: 2g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 28mg