Chicken Pot Pie Bites with Biscuits
These Chicken Pot Pie Bites with Biscuits are golden, flaky, and packed with comforting, savory flavor. Tender chicken and vegetables are wrapped in buttery biscuit dough for a handheld twist on a classic favorite. They’re an easy, crowd-pleasing appetizer or snack that’s perfect for parties, dinners, or cozy nights in.
Ingredients
For the Filling
- 2 cups cooked chicken shredded or diced (rotisserie chicken works great)
- 1 cup frozen peas and carrots or fresh diced carrots and peas
- ½ cup frozen corn optional
- ½ cup finely chopped onion
- 2 cloves garlic minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1½ cups chicken broth
- ½ cup milk or half-and-half
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme or 1 teaspoon fresh thyme
- 2 tablespoons chopped fresh parsley optional, for garnish
For the Biscuit Cups
- 1 can 10–12 oz refrigerated biscuit dough (buttermilk biscuits preferred)
- 1 egg beaten (for brushing, optional for shine)
Instructions
Step 1: Prepare the Filling
- In a medium skillet, melt 3 tablespoons butter over medium heat.
- Sauté onions and garlic until fragrant and translucent, about 3–4 minutes.
- Stir in flour to make a roux; cook 1–2 minutes, stirring constantly.
- Slowly whisk in chicken broth and milk/half-and-half until smooth.
- Add shredded chicken, peas, carrots, corn, salt, pepper, and thyme.
- Simmer 5–7 minutes until the mixture thickens, then remove from heat.
- Stir in parsley if using. Set aside to cool slightly.
Step 2: Prepare Biscuit Cups
- Preheat oven to 375°F (190°C).
- Grease a 12-cup muffin tin lightly with butter or cooking spray.
- Flatten each biscuit slightly and press it into a muffin cup, creating a small well for the filling.
Step 3: Fill and Assemble
- Spoon the cooled chicken mixture evenly into each biscuit cup.
- Optional: Brush the biscuit edges with beaten egg for a golden, shiny finish.
Step 4: Bake
- Bake in the preheated oven for 15–20 minutes, or until biscuits are golden and puffed.
- Let the bites cool for 5 minutes before removing from the tin.
Video
Notes
📝 Notes
- Use cooked chicken for quick assembly and even baking.
- Frozen or refrigerated biscuit dough works well for convenience.
- Mix vegetables finely to fit neatly inside each bite.
- Thicken the sauce with a bit of flour or cornstarch for stability.
- Add herbs like thyme or parsley for extra flavor.
- Do not overfill biscuits to prevent spilling during baking.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven for best texture; avoid microwaving to prevent sogginess.
🍽️ Nutrition Facts (Per Serving)
Calories: 410 kcal,Carbohydrates: 34 g,
Fiber: 3 g,
Sugars: 4 g,
Protein: 22 g,
Fat: 22 g,
Saturated Fat: 10 g,
Cholesterol: 75 mg,
Sodium: 720 mg,
Potassium: 420 mg,
Calcium: 120 mg,
Iron: 2.3 mg