Description
Easy Chicken Pot Pie Bites with Biscuits are a quick, comforting way to enjoy a classic favorite in a mini, muffin-size form.
Ingredients
Scale
- 12 refrigerated biscuit dough rounds
- 2 cups cooked shredded chicken
- 1 ½ cups frozen mixed vegetables, thawed
- 1 can cream of chicken soup (10.5 oz)
- 1 cup shredded cheddar cheese (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Nonstick spray or oil for muffin tin
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- Flatten each biscuit and press it into the muffin cups to form a shell.
- In a large bowl, mix the shredded chicken, thawed vegetables, cream of chicken soup, cheese (if using), salt, and pepper.
- Spoon the filling evenly into each biscuit cup.
- Bake for 15–17 minutes or until biscuit edges are golden and filling is hot.
- Let cool for 5 minutes, then carefully remove from muffin tin and serve.
Notes
- These bites are great for weeknights, potlucks, or make-ahead lunches.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 210
- Sugar: 2g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg
Keywords: Chicken Pot Pie Bites