Chicken Pot Pie Bites
These quick and comforting chicken pot pie bites offer all the creamy, savory goodness of pot pie in a flaky handheld form, perfect for weeknights or potlucks.
Ingredients
For the Filling
- 2 cups cooked chicken, shredded Rotisserie chicken works great.
- 1 cup mixed vegetables (peas, carrots, corn) Frozen or canned, thawed/drained.
- 1 cup cream of chicken soup Can be swapped for cream of mushroom.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Crust
- 1 can (8-count) refrigerated biscuit dough For larger servings, use two cans.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin or use nonstick spray.
- In a medium bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, and a pinch of salt and pepper. Mix until evenly coated. Taste and adjust seasoning.
- Open the biscuit can and separate the dough. If the biscuits are thick, flatten each with your palm or a rolling pin so they fit easily into the muffin cups.
- Press one piece of dough into each muffin cup, pushing gently up the sides to form a cup with a little overhang.
- Spoon about 2–3 tablespoons of the chicken mixture into each dough cup, leaving room so the filling doesn’t overflow while baking.
- Optional: fold the dough edges over the filling for a rustic look or leave them as cups for more filling. Press seams lightly to secure.
Baking
- Bake in the preheated oven for 15–20 minutes, until the biscuits are golden brown and the filling is bubbly.
- Let the bites cool in the tin for 5 minutes, then remove to a rack to cool slightly. Serve warm.
Notes
Serve these bites with a simple green salad or arrange them on a platter with dipping sauces like ranch or honey mustard. They store in an airtight container in the fridge for 3–4 days, and can be frozen for up to 2 months.