Mini Chicken Bacon Ranch Pot Pies

Mini Chicken Bacon Ranch Pot Pies
Chicken, bacon, ranch, biscuits…what could go wrong? Absolutely nothing. This muffin pan meal is perfectly hand held, family friendly and delicious.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 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)
Instructions
  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.

Watch the recipe video here:

You had us at "chicken, bacon, ranch…"Mini Chicken Bacon Ranch Pot Pies recipe:…

Posted by Pillsbury on Wednesday, January 30, 2019

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