Description
Indulge in these delightful Chicken Pot Pie Bites, where savory chicken mingles with fresh vegetables, all enveloped in flaky biscuit dough. Perfect for gatherings or cozy nights in, these bite-sized treats are both satisfying and easy to prepare. With a warm, hearty filling and a golden crust, they promise to become a favorite at any table.
Ingredients
Scale
- 3 cups cooked, diced boneless skinless chicken breasts
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup frozen peas
- 2 tablespoons butter
- 1 cup low-sodium chicken broth
- 1 tablespoon cornstarch (mixed with 1 tablespoon water)
- 1 teaspoon dried thyme
- 1 can (16 oz) refrigerated biscuit dough
Instructions
- Preheat the oven to 375°F (190°C). Grease a muffin tin.
- In a skillet over medium heat, melt butter. Add diced chicken seasoned with salt and pepper; sauté until cooked through, about 7-10 minutes.
- Add chopped carrots, celery, and frozen peas to the skillet; cook for about 5 minutes until softened.
- Pour in chicken broth and stir in cornstarch mixture and thyme. Cook until thickened, about 2 minutes.
- Flatten each biscuit round on a clean surface and press into muffin tin cups.
- Fill each cup with the chicken mixture and bake for 15-20 minutes until biscuits are golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite (approx. 55g)
- Calories: 150
- Sugar: 2g
- Sodium: 330mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg