Oh, is there anything cozier than that first spoonful of creamy, herby chicken filling topped with golden, flaky pastry? I swear, nothing screams comfort food louder! But let’s be real—sometimes a full, deep-dish pie feels like too much work, or maybe you’re trying to keep portions in check. That’s why I totally fell head-over-heels for these Chicken Pot Pie Bites With Biscuits. I remember the first time I made these; I was hosting a game night and didn’t want everyone dipping into one big casserole dish. Cutting everything down into individual, muffin-tin portions was a total game-changer!’, I realized these bites are actually *better* than the giant version because you get maximum crust-to-filling ratio in every single mouthful. Trust me, these little savory bombs are about to become your favorite appetizer, snack, or Tuesday night dinner. They are just that good!
Why You Will Love These Chicken Pot Pie Bites With Biscuits
I know you’re busy, so let’s talk about why these little beauties deserve a spot on your next baking list. They hit every single requirement for classic comfort food without any of the fuss of rolling out full pie dough.
- They bake up in under 20 minutes. Seriously fast!
- The flavor is all that deep, savory chicken pot pie goodness you crave.
- They are ridiculously easy—honestly, even a beginner baker could ace this.
- They taste amazing straight from the fridge, too!
Perfectly Portion-Controlled Comfort Food
The best part about making these in a muffin tin is that they are naturally self-serving. No messy slicing involved. If you’re having people over, they’re perfect finger food. If it’s just you and the couch, you know exactly how much you’re eating—no temptation to sneak a forkful from the middle of a huge pie!
Quick Assembly for Delicious Chicken Pot Pie Bites With Biscuits
We aren’t messing around with homemade pastry here, okay? Everything in this recipe is geared toward speed. We’re using that pre-made refrigerated biscuit dough, which is a lifesaver. Combine that with using leftover or rotisserie chicken, and your filling comes together faster than you can decide which TV show to binge-watch. That’s how you get perfect Chicken Pot Pie Bites With Biscuits on the table so quickly.
Essential Ingredients for Chicken Pot Pie Bites With Biscuits
Okay, let’s talk turkey—or well, chicken! The beauty of this appetizer is that most of the heavy lifting is already done for you. We only need a handful of simple things to create that classic creamy filling. Don’t skimp on the broth quality, though; that’s where the richness really comes from. If you happen to have homemade stock, use it! If you’re grabbing canned broth, make sure it’s low-sodium so you can control the salt levels yourself. You’ll also need to melt 1 tablespoon of butter and whisk in 2 tablespoons of flour to start our sauce, which is the secret to that thick, hug-in-a-bowl texture.
- 1 cup cooked, shredded chicken (See below for the best shortcut!)
- 1/2 cup frozen mixed vegetables (peas, carrots, corn)
- 1/4 cup chicken broth
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme
Ingredient Notes and Substitution Tips
When it comes to the chicken, please, please, please use leftover cooked chicken or grab a rotisserie chicken from the store. It saves you 30 minutes right there! You can totally swap out the frozen veggies for whatever you have on hand—maybe some chopped celery or mushrooms would be lovely. And listen up: If you want these bites to taste truly decadent, use your notes suggestion and swap out half that broth for heavy cream. It makes the sauce unbelievably luxurious!
Step-by-Step Instructions for Chicken Pot Pie Bites With Biscuits
Alright, time to get cooking! This process is so straightforward, you’ll barely feel like you’ve done any actual cooking, which is always my favorite kind of recipe. First things first: get that oven cranked up to 375 degrees Fahrenheit. You absolutely must grease your muffin tin well. I usually use a little cooking spray, but if you want extra insurance against sticking, you can use a dab of butter or even some of that homemade cake goop we all love!
Once we get the filling going, the magic happens fast. We need to build that creamy base before we even think about folding in the chicken. If you want to learn how to make killer homemade biscuits later, check out this flaky biscuit recipe for reference, but for today, the can is our friend!
Preparing the Filling for Your Chicken Pot Pie Bites With Biscuits
We start on the stovetop. In a small saucepan over medium heat, melt that tablespoon of butter. Now, this next bit is critical for smoothness: sprinkle in your flour and whisk it constantly for about 60 seconds. This cooks out that raw flour taste, which is super important for a good sauce base. After that minute, slowly, slowly start whisking in the chicken broth. If you dump it all in at once, you’ll get lumps, and nobody wants lumpy Chicken Pot Pie Bites With Biscuits! Keep whisking until it turns into a thick, smooth sauce. Once it’s looking glossy, stir in your cooked chicken, frozen veggies, and all that thyme, salt, and pepper. Let it bubble gently until everything’s piping hot and combined. Then, pull it right off the heat.
Assembling and Baking the Biscuit Cups
Now for the assembly line! Pop open that can of biscuits. For each of the eight cups, take one biscuit and press it flat—I mean really flatten it out so it’s only about a quarter-inch thick. Then, gently press that flat circle into one of your greased muffin cups. You need to encourage the dough to climb up the sides to create a sturdy little shell or cup. Don’t be shy; make sure those sides are high enough to hold all that lovely filling! Spoon the chicken mixture evenly into each biscuit cup. Pop it in the hot oven and look for them to bake for about 15 to 18 minutes. You’re aiming for golden brown edges on those biscuits—that’s how you know they’re done!
Tips for Perfect Chicken Pot Pie Bites With Biscuits Every Time
Look, even with the easiest recipe, sometimes things can go sideways, right? Usually, the main culprit with anything baked inside a dough cup is that dreaded soggy bottom. We are *not* having soggy bottoms, I promise you. I’ve learned a few tricks over the years that make sure these bites come out perfect, crispy on the bottom, and creamy on top.
Avoiding Soggy Bottoms in Your Chicken Pot Pie Bites With Biscuits
The filling is your biggest enemy here if it’s too watery. Remember when we made that sauce? You have to make sure it’s thick enough before you take it off the heat. If you think it looks a little runny, just let it simmer for another minute or two until it coats the back of a spoon nicely. If you dump a soupy filling into those raw biscuit cups, the dough simply steams instead of bakes, and boom—soggy mess.
Also, oven temperature matters big time! Make sure your oven is fully preheated to 375 degrees before those tins go in. We need that initial blast of heat to start setting the biscuit structure underneath the filling. And here’s a pro tip I use every single time: After they come out golden brown, let those Chicken Pot Pie Bites With Biscuits rest in that hot muffin tin for about five minutes. They firm up as they cool slightly, which makes lifting them out so much easier without tearing the bottom crust!
Serving Suggestions for Chicken Pot Pie Bites With Biscuits
These bites are so rich and comforting, they really shine when paired with something bright and tangy to cut through that creamy filling. They are hearty enough to be a main lunch, but I usually serve them as a substantial appetizer for parties. When you serve them fresh out of the oven, the aroma alone is intoxicating!
If you are serving these as an appetizer alongside dips or heavier snacks, keep the sides light. A simple handful of crispy fried onions sprinkled over the top right before serving adds a fantastic little crunch and salty finish. It’s a tiny step that makes them look incredibly professional, too.
For a more complete meal, especially if you’re having these on a chilly evening, you absolutely need some fresh greens on the plate. I adore a sharp, tart side dish to balance the butter and cream in the filling. A vibrant salad is the perfect choice. You simply must try this refreshing cucumber feta salad alongside them; the coolness of the cucumber and the salty bite of the cheese is just heaven next to that warm thyme-infused chicken filling.
Another great partner? A little dish of something acidic on the side. Think about serving them with cranberry relish if it’s near the holidays, or even just a homemade cranberry-orange chutney. That little burst of fruity tartness wakes up the whole bite! If you’re feeling extra fun, a side of mild pepper jelly is also amazing for dipping, though it might push them more into snack territory than formal appetizer territory.
Storage and Reheating Chicken Pot Pie Bites With Biscuits
So, you did it! You made an entire batch (or maybe you just ate half of them already, no judgment here). If, by some miracle, you have any leftover Chicken Pot Pie Bites With Biscuits, you definitely want to know how to handle them. They are so good the next day, you’ll want to treat them right so the biscuit doesn’t get sad.
First, patience is key! You have to let them cool completely before you put them away. Putting warm food into an airtight container is just asking for a soggy, steamy mess overnight. Seriously, if you put food away warm, moisture builds up, and that moisture has to go somewhere—usually right back into your beautiful biscuit cup.
Once they are totally cool, pop your leftovers into an airtight container. I stack mine between layers of paper towels just to wick away any lingering tiny bits of moisture, but a good sealable container works fine too. They keep happily in the fridge for about three days, which is usually my max before I decide they need to be rescued!
When it comes to reheating, this is where you separate the kitchen heroes from the kitchen heathens. Please, please, please do not microwave them if you want to save that lovely texture! Microwaving them will heat them up, sure, but it turns the biscuit edges instantly chewy and damp. Yuck.
The absolute best way to revive your Chicken Pot Pie Bites With Biscuits is in the oven. Just pop them back onto a baking sheet (maybe line it with foil this time for easy cleanup!) at about 350 degrees Fahrenheit. Give them about 8 to 10 minutes. This low, dry heat warms the filling thoroughly while re-crisping that bottom biscuit crust. They come out warm, snuggly, and almost as good as when they were first baked!
Variations on Classic Chicken Pot Pie Bites With Biscuits
Once you’ve mastered the basic, gorgeous template of the Chicken Pot Pie Bites With Biscuits, you might think, “What now?” Well, that’s when the fun really starts! Think of the creamy filling base as your blank canvas. We’re keeping the structural integrity—the biscuit cup and the thickened sauce—but we can totally switch up what we mix into that creamy goodness.
My favorite variation, especially when fall rolls around, is bumping up the earthy flavor. I toss in some sautéed mushrooms! You need to cook those down until all their moisture is gone before adding them to the sauce, otherwise, you’re back to the soggy bottom issue we talked about earlier. A cup of thinly sliced cremini mushrooms, sautéed hard in a little butter until they look shriveled, makes the bites feel super rustic and homemade.
Swapping the Protein for Different Flavors
If you’re swimming in leftovers from a holiday meal, this recipe is your best friend! Swap out the shredded chicken for shredded turkey—it tastes fantastic, especially if you use a little poultry seasoning instead of thyme. Or, if you’re feeling vegetarian one night, chopped-up artichoke hearts and spinach work wonderfully. Just make sure the veggies you add aren’t too watery, or you’ll have to cook that sauce down a bit longer!
Herbal Tweaks for Next-Level Flavor in Your Chicken Pot Pie Bites With Biscuits
Thyme is classic, and I love it, but don’t be afraid to experiment with other herbs mixed into that sauce. Rosemary sings beautifully with chicken, but you only need about half the amount of thyme you used, as it’s much stronger. I also love a tiny pinch of sage mixed with the thyme. If you add a whisper of that earthy spice, it really elevates the whole experience. It makes these simple appetizers taste like they took hours to prepare, which is the best kind of secret weapon a home cook can have!
For a completely different but equally cozy vibe, try swapping the thyme for ground mustard powder and a tiny dash of smoked paprika. That gives the filling a subtle, savory warmth that pairs wonderfully with the buttery biscuit crust. You can make so many versions of Chicken Pot Pie Bites With Biscuits and never serve the exact same thing twice!
Frequently Asked Questions About Chicken Pot Pie Bites With Biscuits
Since these little bites are so versatile, I get tons of questions about making them ahead of time or switching things up. It’s great that you’re thinking ahead about how to fit them into your busy schedule! I’ve gathered the top three things people ask me when they’re planning to bake these savory appetizers.
Can I freeze the Chicken Pot Pie Bites With Biscuits?
Yes, you absolutely can freeze them, and this is a lifesaver for busy weeks! The key is that they must be completely cooled down first—not even slightly warm. Once cooled, lay them out on a baking sheet lined with parchment paper and freeze them solid for about an hour. This prevents them from sticking together. Then, transfer the frozen bites into a heavy-duty freezer bag. They’ll keep well in the freezer for about two months. When it’s time to eat, just transfer them to a baking sheet and bake from frozen at about 375 degrees for about 20 to 25 minutes, or until heated through and golden. You might need to add a little extra time since they are going in frozen!
Can I use puff pastry instead of biscuit dough for these bites?
Oh, that’s a fun idea! You certainly can use puff pastry, but you need to know you’re trading one texture for another. The refrigerated biscuits give you that tender, slightly dense, soft dough, almost like a mini pie crust. Puff pastry, of course, is going to give you way more flaky layers and dramatic rise!
Because puff pastry rises so much higher *and* thinner, you might need less filling, or you risk it overflowing everywhere when you bake. Also, puff pastry usually cooks a bit faster than the biscuit dough. Check them around the 12-minute mark. You want the bottom to look set, not raw doughy. If you want to try a totally different base altogether, you can check out some other delicious recipes over here, like this no-bake treat guide for dessert inspiration later!
What’s the best way to make this ahead of time (uncooked)?
You can assemble these entirely the day before! Make your filling completely, let it cool down to room temperature, and spoon it into your prepared raw biscuit cups in the muffin tin. Cover the whole tin tightly with plastic wrap and stick it in the fridge. Since the filling is cooked and the biscuit dough is ready-to-bake, they hold up well overnight. Just make sure your oven is fully preheated to 375°F when you take them out, and you might need to add just 2 or 3 extra minutes to the baking time since they are going in cold from the fridge.
Nutritional Snapshot for Chicken Pot Pie Bites With Biscuits
Now, I have to preface this by saying that when you rely on refrigerated dough and frozen vegetables, these numbers are always going to be estimates! Your specific results for these wonderful Chicken Pot Pie Bites With Biscuits might shift slightly depending on how much broth you added or what brand of biscuit dough you used. This information is here to give you a reliable ballpark idea so you can plan your meals.
Based on the recipe yielding those 8 perfect bites, here’s what we are generally looking at per serving. What I love is that you get a bunch of protein from the chicken!
- Serving Size: 1 bite
- Calories: Approximately 180
- Total Fat: Around 8 grams (with about 3 grams being saturated fat)
- Carbohydrates: About 18 grams
- Protein: A solid 9 grams!
- Sugar: Kept pretty low at just 2 grams
- Sodium: This one is a little higher, coming in around 450mg, which is something to note if you need to watch salt intake!
The nice thing about keeping these in a standard muffin tin is that they are perfectly portioned. You avoid that massive slice of pie where you end up eating double the calories just because the serving looks small. These Chicken Pot Pie Bites With Biscuits really balance out that creamy, savory filling inside the dough so you know exactly what you’re getting in every single bite. Enjoy them!
Chicken Pot Pie Bites With Biscuits
- Total Time: 33 min
- Yield: 8 bites 1x
- Diet: Low Fat
Description
Small, individual servings of chicken pot pie baked inside biscuit dough.
Ingredients
- 1 cup cooked, shredded chicken
- 1/2 cup mixed frozen vegetables (peas, carrots, corn)
- 1/4 cup chicken broth
- 2 tablespoons all-purpose flour
- 1 tablespoon butter
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 can (10 ounces) refrigerated biscuit dough
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a muffin tin.
- Melt the butter in a small saucepan over medium heat.
- Whisk in the flour and cook for one minute.
- Gradually whisk in the chicken broth until the mixture thickens into a sauce.
- Stir in the shredded chicken, frozen vegetables, thyme, salt, and pepper. Cook until heated through. Remove from heat.
- Separate the biscuit dough. Press each biscuit flat into a circle, about 1/4 inch thick.
- Place the flattened biscuit dough into the cups of the prepared muffin tin, pressing it up the sides to form a cup shape.
- Spoon the chicken filling evenly into each biscuit cup.
- Bake for 15 to 18 minutes, or until the biscuits are golden brown.
- Let the bites cool slightly before removing them from the tin.
Notes
- You can use leftover cooked chicken for this recipe.
- For a richer flavor, substitute heavy cream for half of the chicken broth.
- Prep Time: 15 min
- Cook Time: 18 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 180
- Sugar: 2
- Sodium: 450
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 9
- Cholesterol: 25
Keywords: chicken pot pie, biscuit bites, appetizer, easy dinner, comfort food