There’s something about the first bite of a warm chicken pot pie that feels like home—comforting, rich, and just downright cozy. But what if I told you that you could capture all that goodness in delightful little bites, perfect for parties or weeknight dinners? These Easy Chicken Pot Pie Bites deliver just that. With deceptively simple ingredients and minimal effort, you can whip these up quickly, leaving you time to savor every delicious mouthful. Trust me, once you try these, they’ll become a regular feature on your dinner table or even at your next gathering.
Why you’ll love this dish
These chicken pot pie bites are truly a gem in the kitchen. First off, they’re quick to prepare—which is a lifesaver on busy nights. Using refrigerated biscuit dough cuts down on prep time, allowing you for more time to enjoy the little moments, like chatting with family or unwinding after a long day.
Not only is this dish budget-friendly, but it also packs in nutrition with chicken and a medley of mixed vegetables. And let’s talk kid-approval: the bite-sized portions make it easy for little hands to grab and enjoy. It’s a great option for casual gatherings, weeknight dinners, or even as a delicious lunch item. Just picture them being devoured during a cozy movie night!
“These chicken pot pie bites have become an instant hit! Even my picky eater couldn’t get enough of them.”
Preparing Easy Chicken Pot Pie Bites
Making these little delights is as stress-free as a walk in the park. Here’s how it comes together: you start by sautéing some veggies to bring out their flavors, mix them with cooked chicken and a creamy sauce, and then envelop everything in flaky biscuit dough. It’s a blend of textures and tastes that just works. In no time, you’ll have golden brown bites oozing with delicious filling.
You can almost taste the anticipation building up as you gather your ingredients together—and it only gets better from there!
What you’ll need
- 1 can refrigerated biscuit dough
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon dried thyme (optional)
Feel free to substitute the mixed veggies with your favorites; frozen peas and carrots work beautifully, too! And if you’re looking to add a little more depth, consider tossing in some chopped onions or sautéed mushrooms.
Step-by-step instructions
- Begin by preheating your oven to 350°F (175°C).
- In a skillet, heat the olive oil over medium heat. Once warm, add in your mixed vegetables and sauté them until they’re nice and tender—about 5-7 minutes.
- In a bowl, combine your shredded chicken with the sautéed vegetables, cream of chicken soup, garlic powder, salt, pepper, and if you wish, the dried thyme.
- Next, roll out the biscuit dough and cut it into small rounds, about 3 inches in diameter.
- Grease a muffin tin and press each dough round into a cup, forming a little base for your filling.
- Now, fill each biscuit cup with the creamy chicken mixture until they’re generously stuffed.
- Bake in your preheated oven for 15-20 minutes, or until the biscuits puff up and turn a lovely golden brown.
- Let them cool slightly before serving—trust me, they’re heavenly fresh out of the oven.
Best ways to enjoy it
When it comes to serving these chicken pot pie bites, the possibilities are endless! Arrange them on a platter and garnish with a sprinkle of fresh herbs like parsley or chives for that extra pop of color. Pair them with a crisp green salad tossed in a light vinaigrette, or serve with a side of creamy mashed potatoes if you want to go all out.
And don’t forget about dipping sauces! A drizzle of honey mustard or ranch can elevate the flavors even further.
Storage and reheating tips
Leftover chicken pot pie bites can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply pop them back in the oven at 325°F (160°C) for about 10 minutes, or until warmed through. If you want to make a batch ahead of time, consider freezing them before baking. Just assemble and freeze them on a baking sheet, then transfer to a container once they are solid. Bake directly from the freezer, adding a few extra minutes to your cooking time.
Helpful cooking tips
One of my favorite tricks is to play with the flavors. If you fancy a kick, consider adding some shredded cheese to the filling—cheddar or mozzarella melts perfectly in this scenario. Another tip—make sure you don’t overfill your biscuit cups; a generous scoop is great, but give them some breathing room as they bake!
Creative twists
If you’re feeling adventurous, try swapping the chicken for turkey or even a plant-based protein like jackfruit for a hearty vegetarian twist. You can also play with the soup base—cream of mushroom or even a cheddar cheese soup can produce delightful variations.
Your questions answered
How long does it take to make these bites?
From start to finish, you’re looking at around 30-35 minutes. Perfect for those weeknight rushes!
Can I use frozen chicken?
Absolutely! Just ensure it’s fully cooked before shredding—leftover rotisserie chicken is a great time-saver, too!
What’s the best way to store leftovers?
In an airtight container in the fridge for up to three days, or freeze them for longer-lasting enjoyment.
Can I make these ahead of time?
Yes! Assemble them and freeze before baking, then just pop them in the oven when you’re ready. Simple as that!
With these Easy Chicken Pot Pie Bites, you’ll never have to compromise between delicious and convenient. Embrace the warmth and companionship of a classic dish—with a modern twist that just makes sense in today’s busy lifestyles. Happy cooking!
Easy Chicken Pot Pie Bites
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a skillet, heat the olive oil over medium heat. Once warm, add in your mixed vegetables and sauté them until they are nice and tender—about 5-7 minutes.
- In a bowl, combine your shredded chicken with the sautéed vegetables, cream of chicken soup, garlic powder, salt, pepper, and dried thyme.
- Roll out the biscuit dough and cut it into small rounds, about 3 inches in diameter.
- Grease a muffin tin and press each dough round into a cup, forming a little base for your filling.
- Fill each biscuit cup with the creamy chicken mixture until they are generously stuffed.
- Bake in your preheated oven for 15-20 minutes, or until the biscuits puff up and turn a lovely golden brown.
- Let them cool slightly before serving.