Jalapeño Popper Chicken Pot Pie Bombs
Comfort food just got spicy. These golden, bite-sized bombs fuse everything you love about jalapeño poppers and creamy chicken pot pie—wrapped up in buttery biscuit dough. Each poppable bite delivers gooey cheese, tender chicken, and a kick of jalapeño heat, all bundled into a flaky, oven-crisp shell.
- Prep Time: 15 min
- Cook Time: 18 min
- Total Time: 33 min
- Yield: 8 bombs 1x
Ingredients
1 (16 oz) can biscuit dough
1 ½ cups cooked shredded chicken
4 oz cream cheese, softened
1 cup shredded cheddar cheese
2 jalapeños, finely chopped (plus slices for garnish, optional)
1 tsp garlic powder
½ tsp salt
1 tbsp melted butter
Instructions
Preheat oven to 375°F (190°C) and grease a muffin tin.
Make the filling: In a bowl, combine chicken, cream cheese, cheddar, chopped jalapeños, garlic powder, and salt until fully mixed.
Assemble bombs: Flatten each biscuit into a 3-inch round. Place a spoonful of filling in the center, pinch edges closed, and form into a ball.
Bake: Place seam-side down in muffin tin cups. Brush tops with melted butter and bake for 15–18 minutes until golden and puffed.
Finish: Top with jalapeño slices if using and serve warm.
Nutrition
- Calories: 290
- Fat: 18g
- Carbohydrates: 18g
- Protein: 15g