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Best Friendsgiving Mini Chicken Pot Pies – Easy Appetizer Bites

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These Friendsgiving mini chicken pot pies are creamy, comforting, and perfectly portable. Made with refrigerated biscuit dough and a rich chicken and vegetable filling, they’re the ideal bite-sized appetizer for any gathering.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 1 cup frozen mixed vegetables (peas, carrots, corn, green beans – no need to thaw)
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth (low-sodium preferred)
  • 1/2 cup whole milk or heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1 tablespoon fresh lemon juice
  • 1 can (16.3 oz) refrigerated buttermilk biscuits (8 count, like Pillsbury Grands)
  • 1 large egg, beaten (for egg wash)
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Spray a 12-cup muffin tin generously with non-stick cooking spray.
  2. In a medium saucepan over medium heat, melt 1/4 cup of butter. Whisk in 1/4 cup of all-purpose flour and cook for about 1 minute until light golden and nutty.
  3. Slowly pour in 1 1/2 cups of chicken broth while whisking constantly. Continue whisking until the mixture thickens, about 2-3 minutes. Add 1/2 cup of milk or heavy cream and whisk until smooth.
  4. Stir in 2 cups of cooked chicken, 1 cup of frozen mixed vegetables, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1 teaspoon fresh thyme leaves. Simmer for 3-4 minutes until vegetables are heated through and filling is thick and bubbly. Remove from heat and stir in 1 tablespoon of fresh lemon juice.
  5. Open the can of refrigerated biscuits. Separate them and flatten each biscuit into a 4-inch circle using a rolling pin or your hands. Press each flattened biscuit into a muffin cup, pushing the dough up the sides to form a little cup.
  6. Spoon about 2-3 tablespoons of the filling into each biscuit cup, leaving a little room at the top.
  7. In a small bowl, beat 1 egg with 1 tablespoon of water. Brush the edges of the biscuit dough with the egg wash. Sprinkle flaky sea salt on top if desired.
  8. Bake for 18-22 minutes, until the biscuit crusts are golden brown and the filling is bubbly. Let them cool in the pan for 5 minutes before removing.
  9. Use a small spatula or butter knife to gently loosen each mini pot pie from the pan. Serve warm or at room temperature.

Notes

Don’t overwork the biscuit dough. Let the mini pot pies rest for 5 minutes after baking to allow the filling to set. For make-ahead, prepare the filling up to 2 days in advance or assemble completely and refrigerate for up to 4 hours before baking.

Nutrition

Keywords: mini chicken pot pies, Friendsgiving appetizer, bite-sized pot pie, easy appetizer, chicken pot pie bites

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