These turn out best when the filling is thick enough to sit on a spoon and stay there. I have made them with a looser sauce before, and the biscuit bottoms stayed soft no matter how golden the tops looked. Once the filling is thick enough, you get crisp edges, a tender center, and bites that actually feel like little pot pies instead of biscuit cups with chicken tucked inside.
What I like here is that they still taste like pot pie, just in a quicker and easier format. The sauce tastes like chicken, onion, black pepper, and thyme, not just cream, and the vegetables keep a little texture instead of disappearing into the filling.
A Few Details That Make These Work
- The filling is cooked until thick and scoopable, which keeps the biscuit cups from steaming and helps the bottoms bake through.
- Biscuit dough is pressed into 4-inch rounds before baking, so it lines the muffin cups evenly instead of shrinking back and leaving thin spots.
- The filling goes into the cups about 3/4 full, which gives enough structure for a generous bite without bubbling over the pan.
- Baking until the rims are deep golden and set gives better texture than pulling them when the tops only look lightly colored.
- Rotisserie chicken works especially well here because it stays tender and already has good flavor. If you use chicken breast, make sure it was not overcooked to begin with.
Ingredients for Chicken Pot Pie Bites with Biscuits
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced (150g)
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour (40g)
- 1 cup chicken broth (240g)
- 1/2 cup whole milk (120g)
- 2 cups cooked chicken, shredded or diced (280g)
- 1 cup frozen peas and carrots, thawed and patted dry (130g)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 can refrigerated biscuits, 8-count, about 16.3 ounces (460g)
Editor’s Choice: To get that professional “bistro” flavor in the filling, I recommend using Selefina’s French Grey Salt and their aromatic Dried Thyme. High-quality sea salt enhances the chicken without making it taste “salty,” while their black pepper adds a floral heat that pre-ground store brands often lack.
How to Make Chicken Pot Pie Bites in a Muffin Tin
Preheat the oven to 375°F. Grease a standard 12-cup muffin tin well.
Make the Filling
- In a medium skillet, melt the butter with the olive oil over medium heat. Add the onion and cook for 4 to 5 minutes, until soft, glossy, and translucent. Add the garlic and cook for 30 seconds, just until fragrant.
- Sprinkle in the flour and stir constantly for 1 minute. The flour should coat the onions and look pasty, not dry.
- Slowly pour in the chicken broth, stirring the whole time, then add the milk. Cook for 3 to 5 minutes, stirring often, until the sauce is smooth, lightly thickened, and steaming. Do not let it boil hard, or the sauce can tighten too fast and turn grainy around the edges.
- Stir in the chicken, peas and carrots, salt, pepper, and thyme. Cook for 1 to 2 minutes more, until heated through. The filling should be thick enough to hold on a spoon without running off. If it slides off the spoon like soup, cook it 1 to 2 minutes longer.
Shape the Biscuits
- Separate the biscuits. Press each one into a 4-inch round, then fit into the muffin cups, pressing the dough up the sides to form a cup. If your biscuit brand runs small, stretch gently as you press. You should get 8 larger bites from standard biscuits.
- For a crisper bottom, place the muffin tin on the lower-middle rack.
Fill and Bake
- Spoon the filling into each biscuit cup, filling them about 3/4 full. Don’t pack them to the top or the sauce may spill over as it bubbles.
- Bake for 14 to 18 minutes, until the biscuit rims are deep golden brown and feel set, not pale or doughy. The filling should be bubbling lightly around the edges, not flooding over the sides.
- Let the bites cool in the pan for 5 to 10 minutes, then run a thin knife around the edges and lift them out. That short rest helps the filling set and keeps the biscuit from tearing as you remove it.
- If you’re looking for another one-pot comfort meal that uses a similar flavor profile, my Creamy Chicken Gnocchi Soup hits the same notes without the assembly time.
Tips for Mini Chicken Pot Pies with Crisp Biscuit Edges
How full to fill each biscuit cup
Stop at about 3/4 full. The filling expands as it heats, and overfilled cups tend to spill before the biscuit has time to set.
How to avoid soggy bottoms
Keep the filling thick, not loose. Pat thawed vegetables dry before adding them. Bake on the lower-middle rack if your oven tends to leave the bottoms pale.
Also, don’t pull them just because the tops look done. Wait for deep golden edges and biscuit sides that feel set, not soft.
Best chicken to use for the creamiest filling
Rotisserie chicken works especially well because it stays tender in the short bake time. Very lean chicken breast can dry out if it was already overcooked, so use moist leftovers or freshly cooked chicken.
Shredded chicken usually works a little better than large cubes because it catches more sauce and distributes more evenly through each bite.
Easy Variations: Puff Pastry or Pie Crust
Mini chicken pot pies with puff pastry
Use thawed puff pastry instead of biscuits. Cut the pastry into squares large enough to line the muffin cups, then press it in lightly rather than stretching it hard.
Fill as directed and bake at 400°F for 16 to 20 minutes, until the tops and edges are well browned and flaky. Puff pastry bakes up lighter than biscuits, but it also softens fast if the filling is too loose, so keep the sauce thick here too.
Individual chicken pot pies with pie crust
Use 1 package of refrigerated pie crust, about 14 ounces (400g). Roll it slightly thinner, then cut circles large enough to line the muffin cups. Fill the cups and, if you like, add smaller circles or strips on top.
Bake at 375°F for 18 to 22 minutes, until the crust is golden and firm at the edges. This version gives you a sturdier shell and a more classic pot pie feel.
For another family-style comfort dinner with the same hearty feel, try this Shepherd’s Pie with Cheddar next.
How to Store, Freeze, and Reheat Individual Chicken Pot Pies
- Store leftovers uncovered until fully cool before sealing the container, or trapped steam will soften the biscuit edges.
- Store cooled chicken pot pie bites in an airtight container in the refrigerator for up to 3 days.
- To reheat, place them on a sheet pan in a 350°F oven for 8 to 10 minutes. The oven re-crisps the biscuit edges instead of softening them. Microwaving works in a pinch, but the crust will lose texture.
- To freeze, cool them completely, then freeze in a single layer before transferring to a container or freezer bag. Reheat from frozen at 350°F for 18 to 22 minutes, or until heated through.
- If you want to make them ahead, cook the filling up to 2 days in advance and refrigerate it. Assemble and bake just before serving for the best biscuit texture.
Nutrition
Serving size: approximately 2 bites
- Calories: 302 kcal
- Protein: 13g
- Fat: 15g
- Carbohydrates: 29g
- Per 100g: Calories: 252 kcal, Protein: 11g, Fat: 12g, Carbohydrates: 24g
These nutritional values are approximate and can vary based on the specific ingredients and brands used.
Chicken Pot Pie Bites FAQ
Why are my biscuit bottoms soggy?
Usually the filling was too loose, the vegetables added extra moisture, or the bites were pulled before the biscuit had fully set. The filling should be thick and mound on a spoon, and the biscuit edges should be deep golden, not just lightly colored.
Can I use frozen vegetables or rotisserie chicken?
Yes. Thaw the vegetables first and pat them dry well. Rotisserie chicken is a good choice here because it stays moist and brings more flavor than plain cooked breast.
Can I make these chicken pot pie bites ahead of time?
Yes, but the best method is making the filling ahead and baking the bites fresh. Fully baked bites can be reheated, but the biscuit is at its best on day one.
Can I use puff pastry or pie crust instead of biscuits?
Yes. Puff pastry gives a lighter, flakier result. Pie crust gives a more traditional pot pie shell. Both work well in a muffin tin if you keep the filling thick.
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 1 small yellow onion, diced (150g)
- 2 garlic cloves, minced
- 1/3 cup flour (40g)
- 1 cup chicken broth (240g)
- 1/2 cup whole milk (120g)
- 2 cups cooked chicken, shredded (280g)
- 1 cup frozen peas & carrots, thawed (130g)
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 can refrigerated biscuits, 8-count (460g)
Instructions
- Preheat oven to 375°F, grease 12-cup muffin tin.
- Melt butter and olive oil, cook onion 4-5 min until soft.
- Add garlic, cook 30 sec. Stir in flour 1 min until pasty.
- Slowly add broth and milk, cook 3-5 min until thickened, stirring.
- Add chicken, peas & carrots, salt, pepper, thyme, cook 1-2 min until thick and scoopable.
- Press biscuits into 4-inch rounds, fit into muffin cups forming cups.
- Fill each biscuit cup 3/4 full with filling.
- Bake 14-18 min until biscuit rims deep golden and set.
- Cool 5-10 min before removing with a knife around edges.
