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 Mini Chicken Pot Pie Biscuit Bites

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 Mini Chicken Pot Pie Biscuit Bites

Description

These bite-sized delights feature a flaky, buttery crust filled with a creamy chicken and vegetable gravy. They are perfect for appetizers, kids’ lunches, or a quick weeknight dinner when you don’t want to slice into a giant pie.

  • Prep time: 15 minutes

  • Cook time: 15–18 minutes

  • Servings: 12 mini pies

Ingredients

  • 1 can (16.3 oz) Refrigerated flaky layers biscuits (like Pillsbury Grands)

  • 1.5 cups Cooked chicken, shredded or diced (rotisserie chicken works best!)

  • 1 can (10.5 oz) Condensed cream of chicken soup

  • 1 cup Frozen mixed peas and carrots (thawed)

  • ½ tsp Garlic powder

  • ½ tsp Onion powder

  • ¼ tsp Dried thyme or rosemary

  • Salt & Black Pepper to taste

Instructions

  1. Prep: Preheat your oven to 375°F (190°C). Grease a standard 12-slot muffin tin thoroughly.

  2. The Crust: Take each biscuit and press it out flat. Press one biscuit into each muffin slot, pushing it up the sides to create a “cup.”

  3. The Filling: In a medium bowl, mix the shredded chicken, cream of chicken soup, peas, carrots, and spices.

  4. Fill: Spoon about 2 tablespoons of the mixture into each biscuit cup. Don’t overfill, or they’ll bubble over and stick to the pan!

  5. Bake: Bake for 15–18 minutes until the biscuit edges are golden brown and the filling is bubbly.

  6. Cool: Let them sit in the pan for 5 minutes before removing. Run a butter knife around the edges to pop them out easily.

Expert Tips

  • Don’t Suffer the Sog: To keep the bottom from getting soggy, you can pre-bake the empty biscuit cups for 5 minutes before adding the wet filling.

  • The Golden Finish: Brush the exposed edges of the biscuits with melted butter and a pinch of parsley right after they come out of the oven.

  • Variation: Swap the biscuits for Puff Pastry squares if you want an even lighter, “fancier” texture.

Nutritional Info (Per 2 Mini Pies)

Calories Protein Total Carbs Fat Sodium
310 kcal 14g 28g 16g 820mg

Benefits

  • Portion Control: Easy to track exactly how much you’re eating.

  • Kid-Friendly: Easy for little hands to hold and no “scary” green stuff they can’t see coming.

  • Great for Leftovers: A perfect way to use up that last bit of Sunday roast chicken.

Q&A

Q: Can I freeze these?

A: Yes! Bake them fully, let them cool, and freeze. Reheat in the oven at 350°F for 10 minutes to maintain the crunch. Microwaving will make the biscuit soft.

Q: My filling is too thick, what should I do?

A: Stir in 1–2 tablespoons of milk or heavy cream to the mixture before filling the cups.

Q: Can I make these vegetarian?

A: Absolutely. Swap the chicken for chopped mushrooms or extra potatoes, and use Cream of Mushroom or Cream of Celery soup instead.

Q: What if I don’t have a muffin tin?

A: You can make “Pot Pie Pockets” by placing the filling in the center of the biscuit, folding it over like a taco, and crimping the edges with a fork.

Are you planning on using a rotisserie chicken for these, or are you starting with fresh chicken breasts?

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