Mini Bacon Chicken Pot Pies

What could make an easy chicken pot pie even better? A convenient flaky biscuit topping and crisp bacon.

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Servings 5

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( 58 ) Ratings

58 Ratings

5 Stars 17%

4 Stars

3 Stars 20%

2 Stars 17%

1 Stars 13%

Member Reviews ( 23 )

8e5f24b3-2e95-4375-b903-2407d573e141

ingredients 11
Prep Time 20 min
Total Time 45 min

Ingredients

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® Valley Fresh 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

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Directions

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 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 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.

EXPERT TIPS

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Expert Tips

The chicken mixture must be piping-hot when spooned into the ramekins in order to bake the biscuits properly.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Pot Pie

Calories: 570
Calories from Fat: 250),

% Daily Value

Total Fat: 28g; 28%
(Saturated Fat 9g, 9% Trans Fat 3g 3% ),
Cholesterol: 75mg; 75%;
Sodium: 1700mg; 1700%;
Total Carbohydrate: 50g; 50%
(Dietary Fiber 4g 4% Sugars 9g 9% ),
Protein: 30g; 30%

% Daily Value*:

Vitamin A: 60%;
Vitamin C: 4%;
Calcium: 15%;
Iron: 15%;

Exchanges:

2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Darrla

report Posted Jan. 30, 2013 9:55 AM

Is an easy simple meal to prepare !! If you want to make it that night or the next always cook a little extra bacon in the mornings for breakfast .... get one of the rotisserie chicken from your local market or have left over chicken !! works great !! Use those left overs up !!

Paris_Annie

report Posted Jan. 28, 2013 11:44 AM

Made this Sunday for supper. I changed it a little bit. Having read the reviews, used a can of chicken soup, no cornstarch. Did not add the potatoes or onions; and instead used a quarter cabbage and a carrot, no bacon and pepper jack cheese. Did not have any biscuits, so used a pack of crackers and 1 stick of marg melted and spread on top of casserole. Was so good.

bookmommy2

report Posted Jan. 27, 2013 8:23 AM

My gosh, the sodium content in this recipe is out of this world. It sounds good, but I won't be trying it and my kidneys will be so grateful.

TessN

report Posted Oct. 13, 2012 6:39 PM

Unfortunately, this is not a "one-dish meal" as advertised. You first need to cook all in a pot on the stove, then divide into the ramekins. But, I suppose that's not that much to do for a wonderful recipe and meal.

Patty30

report Posted Sep. 11, 2012 4:12 PM

Unbelievably good WONDERFUL - easy to make. My husband and I both rated it a 12 (pretty good when you go above a 10) I used Curley's seasoned (pre-cooked) chicken along with Campbells (jar) chicken gravy they both worked fine. Definately a DO-OVER:):)