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
Scale
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.
