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Mini Bacon Chicken Pot Pies


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  • 1 can (10oz) Pillsbury Grands Flaky Layers original biscuits
  • 1 jar (120z) homestyle chicken gravy
  • 1 tbsp cornstarch
  • 3/4 cup milk
  • 1/2 tsp dried thyme leaves
  • 1/4 tsp pepper
  • 2 cups cubed cooked chicken
  • 1 bag (12oz) Green Giant Valley Fresh Steamers frozen mixed vegetables
  • 1 cup refrigerated cooked diced potatoes with onion (from 20) bag
  • 1/2 cup shredded cheddar cheese (2oz)
  • 5 slices bacon, crispy cooked, crumbled.


Servings 5
Preparation time 20mins
Cooking time 45mins


Step 1

1. Heat oven to 350 f. Spray 5 ( 10 0z) ramekins or custard cups with cooking spray. Place on large cooking sheet with sides.

2. Separate dough into 5 biscuits; cut each biscuits 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 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 top of biscuits. Bake about 4 minutes longer or until cheese is melted. Sprinkle with bacon.


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