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.

  • 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™ 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

  • 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.

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
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; 1/2 Other Carbohydrate; 1 Vegetable; 3 Lean Meat; 3 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.