Pot pies & bacon??? Sounds yummy to me & it was. Of course I did not follow all the directions, so make sure you do or else you will have gummy biscuits too! Doing the lactose free? Some store brand buttermilk biscuits have no dairy.
Serves 4-6
1 can (10.2 oz) Pillsbury® Grands!® Flaky Layers original refrigerated biscuits
1 can campbells turkey gravy
1 tablespoon cornstarch
1 cup milk
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 cups cubed cooked chicken
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1 cup refrigerated cooked diced potatoes with onions (from 20-oz bag)
1/2 cup shredded Cheddar cheese (2 oz)
5 slices bacon, crisply cooked, crumbled
Heat oven to 350°F. Spray baking dish (I used a 8 X 10)
Separate dough into 5 biscuit. 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 pour hot chicken mixture into dish; top with biscuits.
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.
The chicken mixture must be piping-hot when spooned into the ramekins in order to bake the biscuits properly. (Yes it is, I did not do this step & the center biscuit was gummy).
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