Mini Bacon Chicken Pot Pies*****

Nutritional Information Nutrition Information: 1 Serving (1 Pot Pie)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*:Calcium ;Exchanges:2½ Starch;0 Fruit;½ Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;1 Vegetable;0 Very Lean Meat;3 Lean Meat;0 High-Fat Meat;3½ Fat;Carbohydrate Choices:3;*Percent Daily Values are based on a 2,000 calorie diet..

Mini Bacon Chicken Pot Pies*****

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  • Prep Time


  • Total Time


  • Servings



  • 1

    can (10.2 oz) Pillsbury® Grands!® Flaky Layers original refrigerated biscuits

  • 1

    jar (12 oz) homestyle chicken gravy

  • 1

    tablespoon cornstarch

  • ¾

    cup milk

  • ½

    teaspoon dried thyme leaves

  • ¼

    teaspoon pepper

  • 2

    cups cubed cooked chicken

  • 1

    bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables

  • 1

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

  • ½

    cup shredded Cheddar cheese (2 oz)

  • 5

    slices bacon, crisply cooked, crumbled


Heat oven to 350°F. Spray 4 (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..The chicken mixture must be piping-hot when spooned into the ramekins in order to bake the biscuits properly


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