Mini Chicken Pot Pie Bites are everything you love about classic comfort food—packed into a warm, flaky, handheld bite. Perfect for weeknight dinners, lunchbox surprises, or party appetizers, these little golden pies are a crowd-pleasing favorite. Creamy chicken, tender veggies, and buttery biscuit crusts come together in the easiest, most delicious way.
Why You’ll Love These Mini Pot Pie Bites
Kid-Approved: Simple ingredients with a creamy, savory filling.
Party-Perfect: Makes 16—ideal for potlucks, game nights, or family gatherings.
Quick & Easy: Just 5 minutes of assembly, 20 minutes in the oven.
Versatile: Use canned or fresh chicken and your favorite frozen veggies.
Make-Ahead Friendly: Reheat beautifully for easy meal prep.
Time Needed
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 16 mini pies
Ingredients
2 cans flaky layers biscuits
2 cans cream of chicken soup
2 cans cooked chicken (or 2 cups fresh, shredded chicken)
1 bag frozen mixed vegetables, thawed
Salt, pepper, or herbs (optional, to taste)
How to Make Mini Chicken Pot Pie Bites
1️⃣ Preheat the Oven
Set your oven to 400°F (200°C) and grease a muffin tin.
2️⃣ Mix the Filling
In a large bowl, combine cream of chicken soup, shredded chicken, and thawed mixed vegetables. Season to taste with salt, pepper, or your favorite herbs like thyme or parsley.
3️⃣ Prep the Biscuits
Open the biscuit cans and flatten each biscuit into a round disc. Press each biscuit into a muffin cup to create a mini crust.
4️⃣ Fill and Bake
Spoon the chicken filling into each biscuit cup, filling about three-quarters full. Bake for 20 minutes, or until the biscuit tops are golden brown and the filling is hot and bubbly.
5️⃣ Cool and Serve
Let cool slightly before removing from the muffin tin. Serve warm and enjoy the creamy, flaky goodness!
Storage & Reheating Tips
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooled pot pies in a sealed bag for up to 2 months. Reheat in the oven or air fryer until warm.
To Reheat: Oven at 350°F for 8–10 minutes, or microwave for 1–2 minutes.
Frequently Asked Questions
1. Can I use rotisserie chicken?
Yes! Shredded rotisserie chicken is a great shortcut and adds flavor.
2. What veggies work best?
Classic frozen mixes (peas, carrots, corn, green beans) work well, but feel free to add sautéed onions or mushrooms.
3. Can I make these ahead?
Absolutely. Prep and refrigerate uncooked pies up to 24 hours in advance, then bake when ready.
4. How do I keep the biscuit bottoms from getting soggy?
Pre-bake the biscuit cups for 3–4 minutes before filling if you prefer a firmer bottom crust.
5. Can I use puff pastry or crescent dough instead?
Yes, just adjust the bake time slightly and keep an eye on doneness.
Final Thoughts
Mini Chicken Pot Pie Bites are a warm, creamy hug in muffin form. Whether you’re serving them to little hands, picky eaters, or party guests, they’re guaranteed to disappear fast. With easy ingredients and big comfort food flavor, this recipe is one you’ll come back to over and over.
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Mini Chicken Pot Pie Bites
- Total Time: 30 minutes
- Yield: 16 mini pies 1x
Description
Mini Chicken Pot Pie Bites are everything you love about classic comfort food—packed into a warm, flaky, handheld bite. Perfect for weeknight dinners, lunchbox surprises, or party appetizers.
Ingredients
- 2 cans flaky layers biscuits
- 2 cans cream of chicken soup
- 2 cans cooked chicken (or 2 cups fresh, shredded chicken)
- 1 bag frozen mixed vegetables, thawed
- Salt, pepper, or herbs (optional, to taste)
Instructions
- Set your oven to 400°F (200°C) and grease a muffin tin.
- In a large bowl, combine cream of chicken soup, shredded chicken, and thawed mixed vegetables. Season to taste with salt, pepper, or your favorite herbs like thyme or parsley.
- Open the biscuit cans and flatten each biscuit into a round disc. Press each biscuit into a muffin cup to create a mini crust.
- Spoon the chicken filling into each biscuit cup, filling about three-quarters full. Bake for 20 minutes, or until the biscuit tops are golden brown and the filling is hot and bubbly.
- Let cool slightly before removing from the muffin tin. Serve warm and enjoy the creamy, flaky goodness!
Notes
Store leftovers in an airtight container for up to 4 days. Freeze cooled pot pies in a sealed bag for up to 2 months. Reheat at 350°F for 8–10 minutes or microwave for 1–2 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 185
- Sugar: 2g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 25mg
Keywords: chicken pot pie, mini pies, comfort food, quick dinner, party bites