Mini Chicken Bacon Ranch Pot Pies
- 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) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits (8 biscuits)
Step 1 – Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray.
Step 2 – In medium bowl, mix chicken, bacon, spinach, onion, dressing and 1/2 cup of the cheese until well mixed. Set aside.
step 3 – 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.
Step 4 – Bake 17 to 22 minutes or until biscuits are golden brown and cheese is melted. Cool 1 minute; remove to serving plate.
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