Description
Indulge in these warm, flaky bites that combine the heartiness of chicken pot pie with the convenience of finger food. Each biscuit is filled with tender chicken, vibrant vegetables, and a rich creamy sauce, making them perfect for gatherings or cozy nights at home. With minimal prep and cook time, these delightful treats will impress your family and friends while providing comfort and satisfaction in every bite.
Ingredients
Scale
- 2–3 boneless, skinless chicken breasts (about 1 lb), diced
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream (or half-and-half)
- 1 can refrigerated biscuits (8-count)
- 1 tsp garlic powder
- 1 tsp dried thyme
Instructions
- Preheat oven to 375°F (190°C) and grease a muffin tin.
- In a medium saucepan over medium heat, cook diced chicken for 6-8 minutes until browned; remove from heat.
- Add frozen vegetables, chicken broth, heavy cream, garlic powder, and thyme to the pan. Simmer for about 5 minutes until heated through.
- Separate biscuits into rounds and press each into muffin tin cups to form small cups.
- Fill each biscuit cup with the chicken mixture generously.
- Bake for 15-18 minutes until biscuits are golden brown. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite (50g)
- Calories: 150
- Sugar: 2g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg