Mini Bacon Chicken Pot Pies

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

(58)
21 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 20 min
  • total time 45 min
  • ingredients 11
  • servings 5
 

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™ 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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

toggle

Expert Tips

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

Nutritional information

toggle

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:
3
*Percent Daily Values are based on a 2,000 calorie diet.
More To Explore
powered by ZergNet