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
Scale
- 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