Mini Bacon Chicken Pot Pies

 The recipe called for these to be baked in individual custard cups to make "mini" pot pies for each family member, which would have been so fun... if I had custard cups.  So, I improvised and baked the whole thing in a 9x13 pan casserole style and it was still very good!

Mini Bacon Chicken Pot Pies

From: Pillsbury

Ingredients:

1 can (10.2 oz) Pillsbury® Grands!® Flaky Layers original refrigerated biscuits

1 jar (12 oz) homestyle chicken gravy

1 tablespoon cornstarch

¾ cup milk

½ teaspoon dried thyme leaves

¼ teaspoon pepper

2 cups cubed cooked chicken

1 bag (12 oz)  frozen mixed vegetables

1 cup diced potatoes (I buy the frozen "southern style" hashbrowns--you know, the little cubes-- and use them in recipes that call for diced potatoes, because they are pre-cooked and cut and SO fast!)

½ cup shredded Cheddar cheese

5 slices bacon, crisply cooked, crumbled (again, I am all about convenience and buy pre-cooked bacon)

Directions:

1. Heat oven to 350°F. Spray 5 (10-oz) 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. In 3-quart saucepan, stir gravy and cornstarch with wire whisk. 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.

3. Bake 18 to 20 minutes or until biscuits are 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.  *So, I actually had to stick mine back in to bake longer because the biscuits were doughy after this amount of time.  I don't know how to prevent this, any suggestions?*