GRANDS MINI CHICKEN POT PIES RECIPES

Name: Mini Chicken Bacon Ranch Pot Pies
Prep time: 25 min
Total time: 50 min
Yield: 8
Ingredients: 1 cup diced cooked chicken; 4 strips bacon, crisply cooked, crumbled; 1 cup chopped fresh spinach leaves; 1/4 cup chopped green onions; 1/3 cup ranch dressing; 1 cup shredded Cheddar cheese (4 oz); 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)

MINI CHICKEN BACON RANCH POT PIES RECIPE - PILLSBURY.COM

Mini Chicken Bacon Ranch Pot Pies Recipe - Pillsbury.com image

Chicken, bacon, ranch, biscuits…what could go wrong? Absolutely nothing. This muffin pan meal is perfectly hand held, family friendly and delicious.

Provided by Pillsbury Kitchens

Total Time 50 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 7

Ingredients

1 cup diced cooked chicken
4 strips bacon, crisply cooked, crumbled
1 cup chopped fresh spinach leaves
1/4 cup chopped green onions
1/3 cup ranch dressing
1 cup shredded Cheddar cheese (4 oz)
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)

Steps:

Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray.
In medium bowl, mix chicken, bacon, spinach, onion, dressing and 1/2 cup of the cheese until well mixed. Set aside.
Separate dough into 8 biscuits; press each biscuit into 5 1/2-inch round. Place 1 round in each muffin cup. Firmly press in bottom and up side, forming 1/4-inch rim. Spoon about 1/3 cup chicken mixture into each dough-lined cup. Pleat edges of dough. Sprinkle each with 1 tablespoon of the remaining Cheddar cheese.
Bake 17 to 22 minutes or until biscuits are golden brown and cheese is melted. Cool 1 minute; remove to serving plate.

Nutrition Facts : Calories 310 , CarbohydrateContent 27 g, CholesterolContent 35 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 13 g, SaturatedFatContent 6 g, ServingSize 1 Mini Pie, SodiumContent 720 mg, SugarContent 6 g, TransFatContent 0 g

GRANDS!™ MINI CHICKEN POT PIES RECIPE - PILLSBURY.COM

Grands!™ Mini Chicken Pot Pies Recipe - Pillsbury.com image

These mini chicken pot pies are a Pillsbury™ fan favorite! With only four ingredients needed—including Pillsbury™ Grands!™ Flaky Layers biscuits—mini pot pies are a simple and delicious dinner option you can easily customize to satisfy any picky eaters at the table. Individual chicken pot pies are a great make-ahead meal too, for lunches or busy weeknights.

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 4

Ingredients

1 package (10 oz) frozen mixed vegetables, cooked
1 cup diced cooked chicken
1 can (10 1/2 oz) condensed cream of chicken soup
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)

Steps:

Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
Bake 25 to 30 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

Nutrition Facts : Calories 250 , CarbohydrateContent 31 g, CholesterolContent 20 mg, FatContent 2 , FiberContent 1 g, ProteinContent 10 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 730 mg, SugarContent 6 g, TransFatContent 0 g

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