Name: Easy Chicken Pot Pie Bites with Biscuits
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American Comfort Food
Ingredients: 1 can refrigerated biscuit dough (8–10 biscuits, any variety); 1½ cups cooked chicken (shredded or diced; rotisserie chicken works well); 1 cup frozen mixed vegetables (peas, carrots, corn); 1 can (10.5 oz) cream of chicken soup; ½ tsp garlic powder; ½ tsp onion powder; Salt and black pepper, to taste; Chopped fresh parsley (optional, for garnish)

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Easy Chicken Pot Pie Bites with Biscuits are the perfect mini comfort food. I take buttery biscuit dough, press it into muffin tins, and fill each one with a creamy, savory chicken and vegetable mixture. Baked until golden, these bite-sized pot pies are hearty, flaky, and fun to eat. They’re ideal for family dinners, parties, or quick lunches—and they come together fast with simple ingredients.

Why You’ll Love This Recipe

I love how these pot pie bites deliver all the classic comfort of a traditional chicken pot pie in a portable, personal-sized form. They’re easy to make using store-bought biscuit dough and leftover or rotisserie chicken. The filling is creamy and flavorful, and the golden biscuit crust is perfectly flaky. Plus, there’s no need to fuss with homemade pie dough, and cleanup is minimal since everything bakes in a muffin pan.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Refrigerated biscuit dough (any brand or variety I like)
Cooked chicken (diced or shredded; rotisserie chicken works great)
Frozen mixed vegetables (like peas, carrots, and corn)
Cream of chicken soup (or a homemade substitute)
Garlic powder
Onion powder
Salt
Black pepper
Fresh parsley (optional, for garnish)

Directions

I preheat the oven to 375°F and grease a muffin tin with nonstick spray.
I separate the biscuit dough and press each biscuit into the muffin cups, flattening and shaping them to form little cups.
In a bowl, I mix the cooked chicken, frozen veggies, cream of chicken soup, and seasonings until well combined.
I spoon the filling evenly into each biscuit cup, filling them almost to the top.
I bake for 15–18 minutes, or until the biscuit edges are golden brown and the filling is hot and bubbly.
I let them cool for a few minutes in the pan before gently removing. I sprinkle with chopped parsley if I’m feeling fancy.

Servings and timing

This recipe makes 8 to 10 pot pie bites, depending on the size of the biscuit dough.

Prep time: 10 minutes
Cook time: 18 minutes
Total time: 28 minutes

Variations

Sometimes I mix in shredded cheddar cheese for a cheesy twist, or add sautéed mushrooms for extra flavor. I’ve also swapped the cream of chicken soup with cream of mushroom or made a homemade sauce with butter, flour, and milk when I want it from scratch. For a more herb-forward taste, I stir in fresh thyme or rosemary to the filling.

Storage/Reheating

I store leftover pot pie bites in an airtight container in the fridge for up to 4 days. To reheat, I warm them in a 350°F oven for 8–10 minutes, or pop them in the microwave for about 30 seconds each. They also freeze well—I let them cool completely, then freeze in a single layer before transferring to a freezer bag.

FAQs

Can I use homemade biscuit dough?

Yes, I’ve used homemade biscuit dough when I have extra time, and it works great. I just make sure the dough is soft and rollable so it presses easily into the muffin tin.

What kind of chicken works best?

I like using rotisserie chicken for convenience, but any cooked, shredded chicken works—grilled, roasted, or even canned in a pinch.

Can I use fresh vegetables instead of frozen?

Absolutely. I sauté fresh veggies like carrots, peas, and green beans before mixing them into the filling to make sure they’re tender.

How do I keep the biscuit dough from getting soggy?

I don’t overfill the cups, and I bake until the biscuits are nicely golden. Letting them cool a bit also helps the bottoms firm up.

Can I make these ahead of time?

Yes, I’ve prepped the filling in advance and assembled the bites right before baking. I’ve also baked a batch the day before and reheated them in the oven—they hold up really well.

Conclusion

Easy Chicken Pot Pie Bites with Biscuits are one of my favorite quick comfort food recipes. They’re cozy, filling, and just plain fun to eat. Whether I’m serving them as a dinner, appetizer, or lunchbox treat, they always bring big flavor in a tiny package. I love that they’re easy to prep, quick to bake, and totally customizable—this recipe is a keeper.