Easy Chicken Pot Pie Bites with Biscuits
Easy Chicken Pot Pie Bites with Biscuits are the perfect cozy, comforting appetizer for holiday gatherings. After making these many times, I’ve discovered the trick to the flakiest biscuits. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Irresistibly Indulgent Carrot Cake Cream Cheese Bars and Best Italian Love Cake Recipe.
Why This Easy Chicken Pot Pie Bites with Biscuits Is Pure Comfort
- Crispy biscuits with a tender inside
- Flavorful chicken and veggie filling
- Easy to make ahead and freeze
- Better than takeout, family favorite
What You'll Need for Easy Chicken Pot Pie Bites with Biscuits
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup frozen mixed vegetables
- 1 cup frozen peas
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 cans (7.5 oz each) refrigerated biscuits
- Garlic powder
- Onion powder
- Dried thyme
- Salt and pepper
- Optional: Fresh parsley, chopped
📝 Ingredient Notes
- Chicken breasts: You can also use chicken thighs or a rotisserie chicken.
🛒 Tools & Equipment I Recommend
- Food processor — Saves time chopping chicken and veggies → See on Amazon
- Muffin tin — Ensures evenly sized and perfectly shaped bites → See on Amazon
How to Make Easy Chicken Pot Pie Bites with Biscuits
- Preheat oven: Preheat oven to 375°F (190°C).
- Chop chicken: Cut chicken into small pieces. You should have about 3 cups.
- Cook chicken: In a large skillet, cook chicken over medium heat until browned and cooked through. Remove from skillet and set aside.
- Sauté veggies: In the same skillet, sauté frozen mixed vegetables over medium heat until tender. Add frozen peas and cook for an additional 2 minutes.
- Mix filling: In a large bowl, combine cooked chicken, sautéed veggies, condensed soup, milk, garlic powder, onion powder, thyme, salt, and pepper. Mix well.
- Press biscuits: Press each biscuit into a 3-inch round. Place each biscuit on top of a muffin cup, pressing down gently to seal the edges.
- Fill cups: Spoon chicken and veggie filling into each muffin cup, filling to the top.
- Bake: Bake for 20-25 minutes, or until biscuits are golden brown and filling is bubbly.
- Rest and serve: Let cool for 5 minutes before serving. Garnish with fresh parsley if desired.
Cook's Tips for Perfect Easy Chicken Pot Pie Bites with Biscuits
- Common mistake and fix: Don't overfill the muffin cups. This can cause the bites to be too soggy. If you have extra filling, bake it separately in a greased dish.
- Tip: For a crispier biscuit, brush the tops with melted butter before baking.
- Tip: Make ahead and freeze unbaked bites for up to 2 months. Bake from frozen, adding 5-10 minutes to the baking time.
Storing & Reheating Easy Chicken Pot Pie Bites with Biscuits
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can make the filling up to 2 days ahead. Store in the fridge until ready to assemble and bake.
Freezing Easy Chicken Pot Pie Bites with Biscuits
Freeze unbaked bites for up to 2 months. Bake from frozen, adding 5-10 minutes to the baking time.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a creamier filling, stir in 1/2 cup of sour cream or Greek yogurt after cooking the chicken.
- Best substitution: Substitute the chicken with cooked turkey or ham for a different flavor.
- Make-ahead: Assemble the bites and refrigerate for up to 24 hours before baking.
- Scaling: This recipe can be easily doubled or tripled for larger gatherings.
- Troubleshooting: If the bites are browning too quickly, tent the pan with aluminum foil for the remaining baking time.
Want to level up this recipe?
Muffin tin liners — Prevents bites from sticking and makes cleanup a breeze → Check price on Amazon
Easy Chicken Pot Pie Bites with Biscuits
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup frozen mixed vegetables
- 1 cup frozen peas
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 cans (7.5 oz each) refrigerated biscuits
Seasonings
- Garlic powder
- Onion powder
- Dried thyme
- Salt and pepper
Optional Toppings
- Fresh parsley, chopped
Instructions
- Preheat oven: Preheat oven to 375°F (190°C).
- Chop chicken: Cut chicken into small pieces. You should have about 3 cups.
- Cook chicken: In a large skillet, cook chicken over medium heat until browned and cooked through. Remove from skillet and set aside.
- Sauté veggies: In the same skillet, sauté frozen mixed vegetables over medium heat until tender. Add frozen peas and cook for an additional 2 minutes.
- Mix filling: In a large bowl, combine cooked chicken, sautéed veggies, condensed soup, milk, garlic powder, onion powder, thyme, salt, and pepper. Mix well.
- Press biscuits: Press each biscuit into a 3-inch round. Place each biscuit on top of a muffin cup, pressing down gently to seal the edges.
- Fill cups: Spoon chicken and veggie filling into each muffin cup, filling to the top.
- Bake: Bake for 20-25 minutes, or until biscuits are golden brown and filling is bubbly.
- Rest and serve: Let cool for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
- Chef tip: For a creamier filling, stir in 1/2 cup of sour cream or Greek yogurt after cooking the chicken.
- Best substitution: Substitute the chicken with cooked turkey or ham for a different flavor.
- Make-ahead: Assemble the bites and refrigerate for up to 24 hours before baking.
- Scaling: This recipe can be easily doubled or tripled for larger gatherings.
- Troubleshooting: If the bites are browning too quickly, tent the pan with aluminum foil for the remaining baking time.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze unbaked bites for up to 2 months. Bake from frozen, adding 5-10 minutes to the baking time.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: You can make the filling up to 2 days ahead. Store in the fridge until ready to assemble and bake.
Nutrition Per Serving
- Calories: 220
- Protein: 15g
- Fat: 8g
- Carbs: 25g
- Fiber: 1g
- Sugar: 2g
- Sodium: 600mg
- Cholesterol: 45mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Chicken Pot Pie Bites with Biscuits FAQs
Yes, you can assemble the bites and refrigerate for up to 24 hours before baking. Or, freeze unbaked bites for up to 2 months.
Don't overfill the muffin cups and make sure to bake until the biscuits are golden brown and the filling is bubbly.
Yes, you can use frozen chicken. Thaw it in the fridge overnight before using, or cook directly from frozen, adding a few extra minutes to the cooking time.
You can substitute the condensed soup with a mixture of 1 cup of milk, 1/4 cup of flour, and 1/4 cup of butter, cooked until thickened.
Yes, bake at 350°F (175°C) for 10-15 minutes, or until the biscuits are golden brown and the filling is bubbly.
A Warm Final Note
I can’t wait for you to try Easy Chicken Pot Pie Bites with Biscuits and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
