Pie Recipes
Mini Bacon Chicken Pot Pies
What could make an easy chicken pot pie even better? A convenient flaky biscuit topping and crisp bacon.
Ingredients
- 1 (10.2 ounce) can Pillsbury® Grands!® Flaky Layers original refrigerated biscuits
- 1 (12 ounce) jar 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 (12 ounce) bag Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
- 1 cup refrigerated cooked diced potatoes with onions (from 20 ounce bag)
- 1/2 cup (2 ounces) shredded Cheddar cheese
- 5 slices bacon, crisply cooked, crumbled
Instructions
- Heat oven to 350 degrees F. Spray 5 (10 ounce) ramekins or custard cups with cooking spray. Place on large cookie sheet with sides.
- 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; The chicken mixture must be piping-hot when spooned into the ramekins in order to bake the biscuits properly; top each with 4 biscuit pieces.
- Bake for 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.
Notes
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
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.
Recipe and photo used with permission from:
Pillsbury