Mini Bacon Chicken Pot Pies

By

Prep Time: 20 Min
Total Time: 45 Min
Makes: 5 pot pies

Nutritional Information

Nutrition Information:
1 Serving (1 Pot Pie)

* Calories 570
o (Calories from Fat 250),

* Total Fat 28g
o (Saturated Fat 9g,
o Trans Fat 3g),
* Cholesterol 75mg;
* Sodium 1700mg;
* Total Carbohydrate 50g
o (Dietary Fiber 4g,
o 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.

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  • 5

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
  • Side dish: mashed potatoes

Preparation

Step 1

1. Heat oven to 350°F. Spray 5 (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.

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