Mini Chicken Pot Pie Biscuits with Cheddar Bay Biscuit Dough
When it comes to comfort food, chicken pot pie is practically royalty. It’s cozy, creamy, and everything you want on a chilly evening. But let’s be honest—making a full-blown pot pie can feel like a whole thing. Enter: Mini Chicken Pot Pies with Cheddar Bay Biscuit Dough.
Yes, you read that right. We’re taking everyone’s favorite fluffy, buttery Cheddar Bay Biscuits and turning them into the perfect base for mini pot pies. These little bites are equal parts indulgent, easy, and absolutely delicious. They’re a game-changer for weeknight dinners or holiday parties when you want something impressive without spending hours in the kitchen.
Why You’ll Love This Recipe
- Cheddar Bay Biscuits! The cheesy, garlicky biscuit dough adds a whole new level of flavor to classic chicken pot pie.
- Portion Perfection: These are mini-sized, so no slicing or scooping required. Everyone gets a couple of their own little pies.
- Quick & Easy: Using pre-made dough means less work, more eating.
- Crowd-Pleaser: Whether you’re feeding picky eaters or impressing party guests, these are guaranteed to disappear fast.
The Cheddar Bay Biscuit Magic
I have never been to Red Lobster, but I already know about the obsession-level allure of Cheddar Bay Biscuits. That buttery, garlicky goodness pairs perfectly with the creamy chicken pot pie filling. It’s like the classic comfort food you love but leveled up in the best way.
When to Make These
These Mini Chicken Pot Pies are perfect for any occasion:
- Weeknight Dinner: Make a batch, serve with a side salad, and call it a night.
- Potluck Parties: Bring these and watch them vanish.
- Holiday Gatherings: Individual portions make them fancy yet fun.
Pro Tip: Prep Ahead
You can make the filling ahead of time and refrigerate it. When you’re ready to bake, just fill the biscuit cups and pop them in the oven. Stress-free hosting at its finest!
Mini Chicken Pot Pie Biscuits with Cheddar Bay Biscuit Dough
Ingredients
- 1 Rotisserie Chicken Dice up about 1 Cup worth
- 10 oz can cream of chicken soup
- 1 Cup mixed frozen vegetables green beans, carrots, & corn is my fave, defrosted.
- 1 Box of cheddar bay biscuit dough
- 1/4 cup water
- 1/4 tsp granulated bouillon
- 1/2 tsp kosher salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp pepper
Instructions
- Preheat the oven to 375F.
- Combine the chicken, water + bouillon, vegetables, chicken, spices and cream of chicken soup in a medium pot. Bring to a simmer and let simmer for 10 minutes
- Meanwhile, prepare the biscuit dough according to the package instructions. Grease a muffin tin. Place about 1/4-1/3 cup of dough in each muffin tin. I used a greased piece of wax paper and a cup to flatten each biscuit, but that isn’t required.
- Now add a dollap of the chicken mixture ontop of each tin of biscuit dough.
- Bake in preheated oven for 14-16 minutes. Check for doneness.
