Easy Chicken Pot Pie Bites with Biscuits

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Biting into one of these Easy Chicken Pot Pie Bites with Biscuits instantly brings back cozy memories of home-cooked dinners. I love how each bite combines tender chicken, colorful vegetables, and creamy sauce, all tucked inside a golden, flaky biscuit. It’s comfort food with a fun, bite-sized twist—perfect for parties, quick dinners, or even a satisfying snack.

What I especially enjoy about this recipe is how effortlessly it comes together. With the help of store-bought biscuit dough and frozen veggies, I can whip these up in no time. It’s a go-to recipe when I want something warm, hearty, and guaranteed to please everyone at the table.

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Why You’ll Love This Easy Chicken Pot Pie Bites with Biscuits

These bites are perfect for when you want a hearty, filling dish that doesn’t take hours to make. They’re incredibly kid-friendly, freezer-friendly, and party-friendly. The flaky biscuit crust pairs perfectly with the creamy filling, and each portion is just the right size to grab and go. It’s comfort food made simple and shareable.

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What Kind of Biscuits Should I Use?

I recommend using refrigerated biscuit dough, like Pillsbury Grands or any flaky layer biscuit that puffs up nicely in the oven. They provide that buttery, soft base that crisps beautifully around the edges. If you’re feeling ambitious, homemade biscuit dough works too—just make sure it’s not too dense, or it may not rise well in the muffin tin.

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Options for Substitutions

These bites are super adaptable to your pantry. No chicken? Use leftover turkey or rotisserie chicken. Want to keep it vegetarian? Swap in mushrooms or lentils. You can use fresh veggies instead of frozen, or a dairy-free cream soup alternative if you’re avoiding lactose. Even the biscuits can be swapped for crescent roll dough for a lighter texture.

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Ingredients for this Easy Chicken Pot Pie Bites with Biscuits

• Refrigerated Biscuit Dough – This acts as the buttery, flaky base that crisps up perfectly in the oven.
• Cooked Shredded Chicken – A great way to use leftovers or a rotisserie chicken. It adds heartiness and flavor.
• Frozen Mixed Vegetables (peas, carrots, corn, green beans) – Adds color, nutrients, and texture without extra prep.
• Cream of Chicken Soup – Binds everything together with a creamy, savory base.
• Garlic Powder – Adds a subtle layer of flavor that enhances the filling.
• Salt & Pepper – For seasoning and bringing all the ingredients together.
• Fresh Parsley (optional) – For a fresh, herbaceous finish that adds visual appeal.

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Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or spray it with nonstick spray to prevent the biscuits from sticking.

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Step 2: Flatten the Biscuits

Take each biscuit and gently press it into a flat round using your hands or a rolling pin. Press each flattened biscuit into a muffin cup, forming a little well to hold the filling.

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Step 3: Make the Filling

In a large mixing bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, salt, and pepper. Stir until everything is well coated in the creamy soup mixture.

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Step 4: Fill the Biscuit Cups

Spoon a generous amount of the chicken mixture into each biscuit cup. Make sure to fill them fully, but not overflowing too much to avoid spills in the oven.

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Step 5: Bake to Perfection

Place the filled muffin tin in the oven and bake for 15–18 minutes, or until the biscuit edges are golden brown and the filling is bubbling slightly.

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Step 6: Cool and Garnish

Let the bites cool for 5 minutes in the tin before removing. Use a spoon to help lift them out cleanly. Garnish with chopped fresh parsley if desired.

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How Long to Prepare the Easy Chicken Pot Pie Bites with Biscuits

Prep Time: It takes about 10–15 minutes to prep everything. Flattening the biscuits, mixing the filling, and spooning it into the muffin tin goes by quickly, especially if you’re using pre-cooked chicken and frozen veggies.

Cooking Time: Baking requires about 15–18 minutes, depending on your oven. You’ll know they’re done when the biscuits are golden and the filling is hot and bubbly. Let them cool for 5 minutes before serving.

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Tips for Perfect Easy Chicken Pot Pie Bites with Biscuits

• Use a rolling pin to get even biscuit thickness so the dough cooks uniformly.
• Make sure the filling isn’t too watery; it should be creamy and thick to avoid soggy bottoms.
• Don’t overfill the biscuit cups—leave a bit of space for the filling to bubble.
• Allow them to rest a few minutes before removing from the tin to prevent tearing.
• Use a fork or spoon to loosen edges gently before lifting them out.

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Watch Out for These Mistakes While Cooking

• Undercooked Biscuits: If the biscuit bottoms aren’t cooked through, extend the baking time by 2–3 minutes and check again.
• Watery Filling: If your mixture seems runny, add a tablespoon of flour or instant mashed potatoes to thicken it.
• Overfilling Cups: Overflowing filling will burn and stick to the tin, making clean-up a mess.
• Skipping Grease: Always grease the muffin tin to avoid sticking.
• Using Unseasoned Chicken: Make sure the chicken is seasoned before adding to the mixture, or the bites may taste bland.

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What to Serve With Easy Chicken Pot Pie Bites with Biscuits?

1. Simple Garden Salad

A fresh, crunchy salad balances the richness of the bites.

2. Roasted Sweet Potatoes

Their natural sweetness pairs beautifully with the savory filling.

3. Tomato Basil Soup

A warm, tangy soup adds a comforting side and perfect for dipping.

4. Steamed Broccoli or Green Beans

A healthy green veggie side rounds out the meal nicely.

5. Apple Slaw

Sweet and tangy slaw brings a refreshing contrast in both texture and flavor.

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Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F for 10 minutes or in the microwave for 1–2 minutes until heated through.

Freezer: Let them cool completely, then wrap each bite in foil or plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. To reheat, bake at 350°F directly from frozen for about 20–25 minutes.

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Estimated Nutrition (per bite)

• Calories: 180 kcal
• Fat: 9g
• Carbohydrates: 16g
• Protein: 8g
• Sugar: 2g
• Fiber: 1g
• Sodium: 410mg

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Frequently Asked Questions

What type of chicken is best for this recipe?

Rotisserie chicken works great, but any cooked, shredded chicken (like leftover grilled or baked) will do.

Can I use crescent roll dough instead of biscuit dough?

Yes! Crescent dough will give a flakier, more buttery texture—just be sure to press it into the muffin tins evenly.

Are these freezer friendly?

Absolutely. Cool them completely, wrap, and freeze. Perfect for meal prep or future snacks.

Can I make these dairy-free?

Yes, use a dairy-free cream soup and ensure the biscuit dough is dairy-free.

Do I need to thaw the frozen vegetables first?

No need! You can mix them in frozen, and they’ll cook perfectly in the oven.

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Conclusion

Easy Chicken Pot Pie Bites with Biscuits are the ultimate comfort food shortcut. They’re everything you love about classic pot pie, bundled into a hand-held form that’s ideal for busy nights, party platters, or make-ahead lunches. With simple ingredients and minimal prep, they prove that delicious doesn’t have to be complicated. Whether you’re feeding a family or stocking your freezer, this recipe is one you’ll reach for again and again.

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