Mini Bacon Chicken Pot Pies*****

By á-1713

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:2 1/2 Starch;0 Fruit;1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;1 Vegetable;0 Very Lean Meat;3 Lean Meat;0 High-Fat Meat;3 1/2 Fat;Carbohydrate Choices:3;*Percent Daily Values are based on a 2,000 calorie diet..

Ingredients

• 1 can (10.2 oz) Pillsbury® Grands!® Flaky Layers original refrigerated biscuits
• 1 jar (12 oz) homestyle chicken gravy
• 1 tablespoon cornstarch
• 3/4 cup milk
• 1/2 teaspoon dried thyme leaves
• 1/4 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)
• 1/2 cup shredded Cheddar cheese (2 oz)
• 5 slices bacon, crisply cooked, crumbled

Details

Servings 4
Preparation time 20mins
Cooking time 65mins

Preparation

Step 1

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