If you’re craving a cozy, comforting snack or appetizer that’s truly effortless to make, these Easy Chicken Pot Pie Bites with Biscuits Recipe are exactly what you need. Picture tender, shredded chicken mixed with creamy vegetables, all tucked inside flaky biscuit shells that bake into perfect golden cups—each bite bursting with familiar, homey flavors. Whether you’re whipping up something quick for a weeknight gathering or just want a fun twist on classic chicken pot pie, these bites are irresistibly tasty and a total crowd-pleaser.
Ingredients You’ll Need
These ingredients are simple pantry staples that come together to create layers of taste and texture. Each one is carefully chosen to balance creamy richness, savory depth, and that perfect biscuit crunch.
- Refrigerated biscuit dough rounds: The foundation for our crispy, buttery shells that hold the filling perfectly.
- Cooked shredded chicken: Adds hearty protein and satisfying texture to each bite.
- Frozen mixed vegetables: Bring a pop of color and nutrition; thawed to blend seamlessly into the filling.
- Cream of chicken soup: Creates a creamy, velvety sauce that keeps every bite moist and flavorful.
- Shredded cheddar cheese (optional): Offers a gooey, tangy richness that elevates the filling beautifully.
- Salt: Enhances the overall flavor and ties all the ingredients together.
- Black pepper: Adds a gentle kick of warmth to balance the creaminess.
- Nonstick spray or oil: Prevents sticking and helps you release those perfect pot pie bites from your muffin tin with ease.
How to Make Easy Chicken Pot Pie Bites with Biscuits Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 375°F (190°C), ensuring it reaches the perfect baking temperature. Lightly grease a 12-cup muffin tin with nonstick spray or oil to guarantee that none of those delicious bites stick, making removal smooth and effortless.
Step 2: Create Biscuit Shells
Flatten each refrigerated biscuit dough round gently with your hands or a rolling pin. Press the flattened dough into each muffin cup, forming a little shell that will cradle all that savory filling. The key here is to make sure the dough extends slightly up the sides to hold the filling perfectly without spilling.
Step 3: Mix the Filling
In a large mixing bowl, combine the shredded chicken, thawed mixed vegetables, cream of chicken soup, shredded cheddar cheese (if using), salt, and black pepper. Stir everything together until it’s well-mixed and creamy. This filling is the heart of the dish, so be sure to taste it before filling the cups to adjust seasoning if needed.
Step 4: Fill Each Biscuit Shell
Spoon the creamy chicken mixture into each biscuit cup evenly, filling almost to the top. Take care not to overfill, as the biscuit dough will rise and expand while baking. These filled cups already look incredibly inviting at this stage!
Step 5: Bake to Golden Perfection
Pop your muffin tin into the oven and bake for 15 to 17 minutes. You’ll know they’re ready when the biscuit edges turn a beautiful golden brown and the filling is hot and bubbly. The aroma filling your kitchen will be absolutely mouthwatering at this point.
Step 6: Cool and Serve
Once baked, let the pot pie bites cool in the tin for about 5 minutes. This resting time helps set the filling and makes them easier to remove without breaking. Carefully lift each bite out and get ready to enjoy!
How to Serve Easy Chicken Pot Pie Bites with Biscuits Recipe
Garnishes
A sprinkle of fresh chopped parsley or a dash of smoked paprika adds a beautiful pop of color and a fresh herbal note that complements the creamy chicken filling. Consider a drizzle of hot sauce for a flavorful kick if you love a bit of spice.
Side Dishes
Pair these Easy Chicken Pot Pie Bites with a crisp green salad lightly dressed with lemon vinaigrette or a simple bowl of tomato soup to complement the rich, savory flavors while keeping the meal balanced and satisfying.
Creative Ways to Present
For gatherings, serve these pot pie bites on a rustic wooden platter lined with parchment paper and garnish around with fresh herbs. You can also stack them on tiered serving trays for a charming display that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store any leftover Easy Chicken Pot Pie Bites in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 3 days, perfect for quick snacks or lunchbox treats.
Freezing
If you want to keep these bites on hand for longer, wrap each one individually in plastic wrap and place them in a freezer-safe container or bag. They freeze well for up to 2 months—just thaw overnight in the fridge before reheating.
Reheating
To enjoy leftovers, warm the pot pie bites in a preheated oven at 350°F (175°C) for about 10 minutes, which helps maintain their crispy biscuit texture. Alternatively, you can microwave them, but be mindful this might soften the biscuit exterior.
FAQs
Can I use homemade biscuit dough instead of refrigerated?
Absolutely! Homemade biscuit dough works beautifully and adds a personal touch to the Easy Chicken Pot Pie Bites with Biscuits Recipe. Just make sure your dough isn’t too thick so it bakes evenly.
Is it possible to make these vegetarian?
Yes! Simply swap the shredded chicken for cooked mushrooms, tofu, or chickpeas, and use cream of mushroom soup instead of cream of chicken soup to keep that creamy texture and satisfying taste.
Can I add other vegetables?
Feel free to customize the filling with your favorite veggies like peas, corn, diced carrots, or even spinach. Just ensure they’re cooked or thawed to avoid watery filling in your pot pie bites.
How do I know when the biscuit shells are fully cooked?
The biscuit shells should be puffed and golden brown around the edges, firm to the touch, and no longer doughy. This usually happens within the 15 to 17 minutes of baking time.
Can I make these gluten-free?
Yes, by using gluten-free biscuit dough you can adapt this recipe. Keep in mind that baking times might vary slightly, so watch the bites closely as they bake to ensure the best texture.
Final Thoughts
There’s something wonderfully satisfying about creating a dish that’s both simple and bursting with flavor, and these Easy Chicken Pot Pie Bites with Biscuits Recipe do exactly that. Whether for a quick snack, party appetizer, or cozy dinner, they deliver warmth and joy in every bite. I can’t wait for you to try them and experience just how comforting and downright delicious pot pie can be when reimagined bite-sized and biscuit-wrapped!
Print
Easy Chicken Pot Pie Bites with Biscuits Recipe
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 12 servings
- Category: Snack, Appetizer
- Method: Baking
- Cuisine: American
Description
These Easy Chicken Pot Pie Bites are a delightful twist on the classic comfort food, featuring tender shredded chicken, mixed vegetables, and creamy chicken soup filling, all baked inside flaky biscuit dough. Perfect as a quick snack or party appetizer, these bite-sized pot pies come together in under 30 minutes and serve 12 people.
Ingredients
Pot Pie Bites
- 12 refrigerated biscuit dough rounds
- 2 cups cooked shredded chicken
- 1 ½ cups frozen mixed vegetables, thawed
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Nonstick spray or oil for muffin tin
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with nonstick spray or oil to prevent sticking.
- Prepare Biscuit Shells: Flatten each refrigerated biscuit dough round with your hands or a rolling pin. Press each flattened biscuit into a muffin cup, ensuring it forms a shell that covers the bottom and sides evenly.
- Make Filling: In a large mixing bowl, combine the cooked shredded chicken, thawed mixed vegetables, cream of chicken soup, shredded cheddar cheese if using, salt, and black pepper. Mix until all ingredients are well blended.
- Fill Biscuit Cups: Spoon the chicken mixture evenly into each biscuit shell, filling each muffin cup to the top but avoiding overflow.
- Bake: Place the muffin tin in the preheated oven and bake for 15 to 17 minutes, or until the biscuit edges turn golden brown and the filling is heated through and bubbly.
- Cool and Serve: Remove the muffin tin from the oven and let the bites cool for about 5 minutes. Then carefully remove the pot pie bites from the tin and serve warm.
Notes
- Use refrigerated biscuit dough for convenience but ensure it is fresh for best rising and texture.
- Thaw frozen vegetables completely to avoid soggy filling.
- Cheddar cheese is optional but adds nice richness and flavor.
- Leftovers can be stored in the refrigerator in an airtight container for up to 3 days and reheated in the oven for best texture.
- For a gluten-free alternative, substitute biscuit dough with a gluten-free dough option.
