Looking for a hearty and easy-to-make meal that will satisfy your family’s cravings? Look no further than these delicious bacon-wrapped chicken tenders pot pies! This recipe features a savory and creamy mixture of chicken, mixed vegetables, and cream of chicken soup, all wrapped up in flaky biscuit dough and topped with crispy bacon. It’s a comfort food classic that will quickly become a household favorite, perfect for any weeknight dinner or special occasion.
I can still remember the first time I made this bacon-wrapped chicken tenders pot pies recipe for my husband and little ones. They were so impressed with the flavors and textures that they begged me to make it again soon. Now, it’s become a regular staple in our household, and we love to enjoy it on cold winter nights or lazy Sundays. The bacon-wrapped exterior adds an extra layer of crunch and smokiness, while the creamy chicken filling and flaky biscuit dough make for a satisfying and comforting meal.
Why This Bacon-Wrapped Chicken Tenders Pot Pies Recipe is a Must-Try:
- The combination of chicken, mixed vegetables, and cream of chicken soup creates a creamy and savory filling that will leave you wanting more.
- The use of refrigerated biscuit dough makes for an easy and fuss-free crust, while the addition of bacon adds a delicious crispy texture.
- This recipe can be customized to your liking, using leftover chicken or a fresh chicken breast, and swapping out the mixed vegetables for your favorites.
Ingredients:
- 1 package refrigerated biscuit dough (340g or 12 oz)
- 1 cup mixed frozen vegetables (peas, carrots, corn, and green beans), defrosted (140g)
- 1 can cream of chicken soup (10.5 oz or 298g)
- 3/4 cup chopped leftover chicken or 1 small fresh chicken breast, fully cooked (170g)
- 6 slices of bacon (150g or 5.3 oz)
Directions:
- Preheat the oven to 190°C or 375°F.
- Grease a muffin tin with cooking spray.
- In a mixing bowl, combine the cream of chicken soup, mixed vegetables, and chicken. Stir until well combined.
- Roll out the biscuit dough and cut it into circles that fit into the muffin tin. Use your fingers to press the dough in the middle and up the sides.
- Fill each muffin with 2 tbsp of the filling. Be careful not to overfill, as it will rise once cooked.
- Wrap each muffin with a slice of bacon, tucking the ends underneath.
- Bake in the preheated oven for about 25 minutes, or until the bacon is crispy and the biscuits are golden brown.
- Remove the pot pies from the oven and let them rest for a few minutes before serving. Enjoy while warm!
Notes:
- Feel free to customize this recipe to your liking by using different types of vegetables or protein.
- If you prefer a less salty dish, you can use reduced-sodium cream of chicken soup and bacon.
- Leftovers can be stored in the fridge for up to 3 days, or frozen for later consumption.
BACON-WRAPPED CHICKEN TENDERS
Ingredients
- 1 package refrigerated biscuit dough 340g or 12 oz
- 1 cup mixed frozen vegetables peas, carrots, corn, and green beans, defrosted (140g)
- 1 can cream of chicken soup 10.5 oz or 298g
- 3/4 cup chopped leftover chicken or 1 small fresh chicken breast fully cooked (170g)
- 6 slices of bacon 150g or 5.3 oz
Instructions
- Preheat the oven to 190°C or 375°F.
- Grease a muffin tin with cooking spray.
- In a mixing bowl, combine the cream of chicken soup, mixed vegetables, and chicken. Stir until well combined.
- Roll out the biscuit dough and cut it into circles that fit into the muffin tin. Use your fingers to press the dough in the middle and up the sides.
- Fill each muffin with 2 tbsp of the filling. Be careful not to overfill, as it will rise once cooked.
- Wrap each muffin with a slice of bacon, tucking the ends underneath.
- Bake in the preheated oven for about 25 minutes, or until the bacon is crispy and the biscuits are golden brown.
- Remove the pot pies from the oven and let them rest for a few minutes before serving. Enjoy while warm!
Notes
If you prefer a less salty dish, you can use reduced-sodium cream of chicken soup and bacon.
Leftovers can be stored in the fridge for up to 3 days, or frozen for later consumption.