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Sunday, December 6, 2015

Mini Bacon Chicken Pot Pies

Mini Bacon Chicken Pot Pies

Looking for wonderful meal made using Green Giant® frozen mixed vegetables and Pillsbury® biscuits? Then check out these bacon and chicken pot pies – a perfect dinner.

1        can (12 oz) Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated flaky original biscuits
1        jar (12 oz) homestyle chicken gravy
1        tablespoon cornstarch
2        cups cubed cooked chicken
1        bag (12 oz) Green Giant™ Steamers™ frozen mixed vegetables, thawed
1        cup refrigerated cooked diced potatoes with onions (from 20-oz bag)
3/4     cup milk
1/2     teaspoon dried thyme leaves
1/4     teaspoon pepper
1/2     cup shredded Cheddar cheese (2 oz)
5        slices bacon, crisply cooked, crumbled
  • Heat oven to 350°F. Spray 5 (10-oz) individual baking dishes (ramekins) 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 chicken, vegetables, potatoes, milk, thyme and pepper. Heat to boiling over medium-high heat, stirring occasionally. Immediately divide hot chicken mixture among baking dishes; top each with 4 biscuit pieces.
  • Bake 18 to 20 minutes or until 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. Let stand 5 minutes before serving.

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