Mini Bacon Chicken Pot Pies

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

Minutes

Total Time

50

Minutes

Makes

5

servings

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.
Makes 5 servings (1 pot pie)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Sweet Success Tip
The chicken mixture must be piping-hot when spooned into the baking dishes in order to bake the biscuits properly.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 570
    • (Calories from Fat 250),
  • Total Fat 28g
    • (Saturated Fat 9g,
    • Trans Fat 3g),
  • Cholesterol 75mg;
  • Sodium 1700mg;
  • Total Carbohydrate 50g
    • (Dietary Fiber 4g,
    • Sugars 9g),
  • Protein 30g;
Percent Daily Value*:
    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.