Mini Bacon Chicken Pot Pies

Looking for wonderful meal made using Green Giant® frozen mixed vegetables and Pillsbury® biscuits? Then check out these bacon and chicken pot pies – a perfect dinner.

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Prep Time 20 min
Total Time 50 min
Servings 5

Ingredients

1: can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated flaky original biscuits

1: jar (12 oz) homestyle chicken gravy

1: tablespoon cornstarch

2: cups cubed cooked chicken

1: bag (12 oz) Green Giant® Valley Fresh Steamers® frozen mixed vegetables, thawed

1: cup refrigerated cooked diced potatoes with onions (from 20-oz bag)

3/4: cup milk

1/2: teaspoon dried thyme leaves

1/4: teaspoon pepper

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) individual baking dishes (ramekins) with cooking spray. Place on large cookie sheet with sides.
2 Separate dough into 5 biscuits; cut each biscuit into quarters. Set aside.
3 In 3-quart saucepan, stir gravy and cornstarch with wire whisk. Stir in chicken, vegetables, potatoes, milk, thyme and pepper. Heat to boiling over medium-high heat, stirring occasionally. Immediately divide hot chicken mixture among baking dishes; top each with 4 biscuit pieces.
4 Bake 18 to 20 minutes or until 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. Let stand 5 minutes before serving.