Mini Chicken Bacon Ranch Pot Pies
Recipe type: Main dish
Cuisine: American
Chicken, bacon, ranch, biscuits…what could go wrong? Absolutely nothing. This muffin pan meal is perfectly hand held, family friendly and delicious.
  • 1 cup diced cooked chicken
  • 4 strips bacon, crisply cooked, crumbled
  • 1 cup chopped fresh spinach leaves
  • ¼ cup chopped green onions
  • ⅓ cup ranch dressing
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits (8 biscuits)
  1. Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray.
  2. In medium bowl, mix chicken, bacon, spinach, onion, dressing and ½ cup of the cheese until well mixed. Set aside.
  3. Separate dough into 8 biscuits; press each biscuit into 5½-inch round. Place 1 round in each muffin cup. Firmly press in bottom and up side, forming ¼-inch rim. Spoon about ⅓ cup chicken mixture into each dough-lined cup. Pleat edges of dough. Sprinkle each with 1 tablespoon of the remaining Cheddar cheese.
  4. Bake 17 to 22 minutes or until biscuits are golden brown and cheese is melted. Cool 1 minute; remove to serving plate.
Recipe by Cooking TV Recipes at