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Chicken Pot Pie Bites

A cozy delight featuring flaky biscuits filled with tender chicken and mixed vegetables in a creamy sauce, perfect for gatherings or cozy nights in.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling
  • 1 cup cooked chicken, shredded
  • 0.5 cup frozen mixed vegetables (like peas, carrots, and corn)
  • 0.25 cup cream of chicken soup
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • to taste Salt
  • to taste Pepper
Biscuit Shells
  • 1 package refrigerated biscuits Check for halal certification

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, onion powder, garlic powder, salt, and pepper. Stir until everything is well blended.
  3. Open the package of refrigerated biscuits. Take each biscuit and flatten it slightly between your palms or with a rolling pin, making it large enough to hold about a tablespoon of the filling.
  4. Place about a tablespoon of the chicken filling in the center of each flattened biscuit. Fold the biscuit over and pinch the edges to seal, creating little pockets.
Baking
  1. Arrange the stuffed biscuits on a lined baking sheet and place them in the oven. Bake for approximately 15 minutes or until they are golden brown.
Serving
  1. Once they’re out of the oven, let them cool for a few minutes, and then serve them warm.

Notes

Store any leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze in an airtight container for up to two months. Reheat in the oven at 350°F (175°C) for about 10-15 minutes.