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Mini Chicken Pot Pie Biscuits with Cheddar Bay Biscuit Dough

We’re taking everyone’s favorite fluffy, buttery Cheddar Bay Biscuits and turning them into the perfect base for mini pot pies. 
Print Recipe
Mini Chicken Pot Pie Biscuits
Prep Time:5 minutes
Cook Time:25 minutes

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.