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Chicken Pot Pie Bites with Biscuits

A comforting delight with flaky biscuits enveloping a savory chicken and vegetable filling, these bites are perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 bites
Course: Appetizer, Main Course
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables
  • 1 cup chicken broth
  • 1/2 cup cream or milk (whichever you prefer)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
Biscuit Dough
  • 1 package biscuit dough (store-bought or homemade)
  • 1 tablespoon olive oil for greasing muffin tin

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) to prepare for baking.
  2. In a mixing bowl, combine the shredded chicken, frozen vegetables, chicken broth, cream or milk, onion powder, garlic powder, salt, and pepper. Stir until all ingredients are well combined.
  3. Open the package of biscuit dough. If you are using homemade dough, roll it out to your desired thickness.
  4. Cut out rounds of biscuit dough using a cup or cookie cutter to fit your muffin tin. The rounds should be large enough to cover the bottom and sides.
  5. Grease your muffin tin with olive oil to prevent sticking. Press each biscuit round into the muffin tin, allowing some dough to hang over the sides.
Assembly and Baking
  1. Fill each biscuit shell with the chicken and vegetable mixture, being careful not to overfill.
  2. Fold the edges of the biscuit dough over the filling, pinching or folding it for a decorative touch.
  3. Bake in the preheated oven for 15–20 minutes until the biscuit dough is golden brown and cooked through.
  4. Remove from the oven, let cool slightly, and serve warm.

Notes

You can substitute leftover turkey or diced tofu for a vegetarian alternative. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze them before baking for up to 3 months.