Description
These Easy Chicken Pot Pie Bites turn all the cozy flavor of classic chicken pot pie into buttery, handheld cups that are perfect for busy nights, parties, and kid-friendly meals. They’re a fun answer to quick breakfast cravings, smart breakfast ideas and dinner ideas, an easy dinner or healthy snack when you’re short on time, and an easy recipe to keep in your rotation of go-to food ideas.
Ingredients
1 tablespoon olive oil
2 cups cooked shredded chicken
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
1 can 10.5 ounces condensed cream of chicken soup
1/3 cup chicken broth or milk
1/2 cup shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon black pepper
1/4 teaspoon salt or to taste
1 can 16.3 ounces refrigerated biscuit dough (8 large biscuits)
1 large egg beaten with 1 teaspoon water (for egg wash, optional)
Instructions
1. Preheat the oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin with olive oil or nonstick spray.
2. In a large mixing bowl, combine the cooked shredded chicken, frozen mixed vegetables, condensed cream of chicken soup, and chicken broth or milk. Stir until everything is evenly coated.
3. Add the shredded cheddar cheese, garlic powder, onion powder, dried thyme, dried parsley, black pepper, and salt. Stir again until the filling is well mixed and thick but spoonable.
4. Separate the biscuits and gently flatten each one with your fingers or the bottom of a glass until 4–5 inches wide. Press each flattened biscuit into a muffin cup, forming a dough cup with sides that come up the edges.
5. Spoon the chicken pot pie filling evenly into the biscuit cups, filling each almost to the top without overflowing.
6. If using egg wash, brush it lightly over the exposed edges of the biscuit dough for a glossy, golden finish.
7. Bake for 15–18 minutes, or until the biscuit cups are puffed and deep golden and the filling is hot and bubbling.
8. Let the bites cool in the pan for 5 minutes, then carefully loosen each one with a butter knife or offset spatula and transfer to a cooling rack or serving plate. Serve warm.
Notes
Use rotisserie chicken to cut down on prep time and add extra flavor to the filling.
For crispier bottoms, bake the empty biscuit cups for 3 minutes before adding the filling, then fill and finish baking.
To freeze, bake the bites completely, cool them, then freeze in a single layer before transferring to a freezer bag; reheat from frozen in a 350°F (175°C) oven until hot.
- Prep Time: 15
- Cook Time: 18
- Category: Appetizer, Main Dish
- Method: Baked
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 2 bites
- Calories: 210
- Sugar: 3
- Sodium: 470
- Fat: 13
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 11
- Cholesterol: 45
Keywords: easy chicken pot pie bites, party appetizer, kid friendly dinner, leftover chicken recipe, comfort food, easy dinner, snack recipe