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Mini Chicken Bacon Ranch Pot Pies

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Mini Chicken Bacon Ranch Pot Pies
  • Prep 25 min
  • Total 50 min
  • Ingredients 7
  • Servings 8
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Chicken, bacon, ranch, biscuits…what could go wrong? Absolutely nothing. This muffin pan meal is perfectly hand held, family friendly and delicious.
Updated May 11, 2021

Ingredients

Steps

  • 1
    Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray.
  • 2
    In medium bowl, mix chicken, bacon, spinach, onion, dressing and 1/2 cup of the cheese until well mixed. Set aside.
  • 3
    Separate dough into 8 biscuits; press each biscuit into 5 1/2-inch round. Place 1 round in each muffin cup. Firmly press in bottom and up side, forming 1/4-inch rim. Spoon about 1/3 cup chicken mixture into each dough-lined cup. Pleat edges of dough. Sprinkle each with 1 tablespoon of the remaining Cheddar cheese.
  • 4
    Bake 17 to 22 minutes or until biscuits are golden brown and cheese is melted. Cool 1 minute; remove to serving plate.

Tips from the Pillsbury Kitchens

  • tip 1
    Plan ahead; use leftover cooked chicken, and precook the bacon for these mini pot pies.
  • tip 2
    For a complete meal, serve with a tossed salad.

Nutrition Information

310 Calories, 17g Total Fat, 13g Protein, 27g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Mini Pie
Calories
310
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
720mg
30%
Potassium
110mg
3%
Total Carbohydrate
27g
9%
Dietary Fiber
0g
0%
Sugars
6g
Protein
13g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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