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Mini Bacon Chicken Pot Pies

Mini Bacon Chicken Pot Pies

What could make an easy chicken pot pie even better? A convenient flaky biscuit topping and crisp bacon.


  • 1 can (10.2 ounces) Pillsbury® Grands!® Flaky Layers original refrigerated biscuits
  • 1 jar (12 ounces) 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 ounces) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
  • 1 cup refrigerated cooked diced potatoes with onions (from 20-ounce bag)
  • 1/2 cup shredded Cheddar cheese (2 ounces)
  • 5 slices bacon, crisply cooked, crumbled


  1. Heat oven to 350 degrees F. Spray 5 (10-ounce) 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.
  3. In 3-quart saucepan, stir gravy and cornstarch with wire whisk.
  4. 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.
  5. Bake for 18 to 20 minutes or until biscuits are golden brown.
  6. Carefully remove from oven.
  7. Sprinkle cheese evenly over tops of biscuits.
  8. Bake about 4 minutes longer or until cheese is melted.
  9. Sprinkle with bacon.

The chicken mixture must be piping-hot when spooned into the ramekins in order to bake the biscuits properly.

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 credit: Pillsbury.

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