Mini Bacon Chicken Pot Pies

(58)
  21 reviews
  • 20|min prep time
  • 45|min total time
  • 11 ingredients
  • 5 servings

1
can (10.2 oz) Pillsbury™ Grands!™ Flaky Layers original refrigerated biscuits
1
jar (12 oz) homestyle chicken gravy
1
tablespoon cornstarch
3/4
cup milk
1/2
teaspoon dried thyme leaves
1/4
teaspoon pepper
2
cups cubed cooked chicken
1
bag (12 oz) Green Giant™ Steamers™ frozen mixed vegetables
1
cup refrigerated cooked diced potatoes with onions (from 20-oz bag)
1/2
cup shredded Cheddar cheese (2 oz)
5
slices bacon, crisply cooked, crumbled

Directions

  1. 1 Heat oven to 350°F. Spray 5 (10-oz) ramekins or custard cups with cooking spray. Place on large cookie sheet with sides.
  2. 2 Separate dough into 5 biscuits; cut each biscuit into quarters. Set aside. In 3-quart saucepan, stir gravy and cornstarch with wire whisk. Stir in milk, thyme, pepper, chicken, vegetables and potatoes. Heat to boiling over medium-high heat, stirring occasionally. Immediately spoon about 1 cup hot chicken mixture into each ramekin; top each with 4 biscuit pieces.
  3. 3 Bake 18 to 20 minutes or until biscuits are golden brown. Carefully remove from oven. Sprinkle cheese evenly over tops of biscuits. Bake about 4 minutes longer or until cheese is melted. Sprinkle with bacon.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved