Bacon Chicken Pot Pies

A warm classic with a twist.  If you have leftover chicken and veggies, this is the perfect recipe for you.  Go on, give it a try!
1 can Pillsbury® Grands!® Jr. Golden Layers® refrigerated flaky original biscuits
1 jar (12 oz) homestyle chicken gravy
1tbsp Cornstarch
2 cups Cubed Cooked Chicken
1 1/2 cups Frozen Mixed Vegetables, thawed
1 cup diced Potatoes, cooked
1 medium Onion, diced
3/4 cup Milk
1/2 tsp Thyme leaves, dried or fresh
1/4 tsp Pepper
1/2 cup Shredded Cheddar Cheese
5 Slices Bacon, diced
Heat oven to 350°F.  Spray 5  individual ramekins with cooking spray.  Place on large cookie sheet with sides.  Cook bacon until cooked and crumbly – set aside.  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 chicken, vegetables, potatoes, milk, thyme and pepper. Heat to boiling over medium-high heat, stirring occasionally.  Immediately divide hot chicken mixture among baking dishes; top each with 4 biscuit pieces.
Bake 18 to 20 minutes or until golden brown. Carefully remove from oven.  Sprinkle cheese evenly over tops of biscuits and bake about 4 minutes longer or until cheese is melted.  Sprinkle with bacon and let stand 5 minutes before serving.

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