Description
Small, individual servings of chicken pot pie baked inside biscuit dough.
Ingredients
Scale
- 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