2 cups cooked chopped chicken 

1 (10.5-oz)can Unsalted Cream of Chicken Soup 

8- oz sour cream 

1 cup shredded cheddar cheese 

1½ Tbsp ranch dressing mix 

¼ cup cooked chopped bacon 

(12-oz) can refrigerated Grands Jr biscuits (10-count biscuits) 

Instructions: Preheat oven to 350º F. Lightly spray a 9×13-inch pan with cooking spray. Set aside. Combine chicken, soup, sour cream, cheese, Ranch mix, and bacon. Cut each biscuit into 4 pieces. Toss with chicken mixture. 

Pour chicken mixture into prepared pan. Bake for 25-30 minutes, until bubbly and biscuits are golden brown. 

DID YOU KNOW? Pot pies became even more popular in 16th century Britain. Meats such as venison, pork, lamb and other game were common fillings and birds eventually took over the scene during the reign of Elizabeth I. During the Elizabethan era, pot pies were decorated, craftfully made, and served at banquets and would prove the talent of the chefs making them. More basic versions were often made by the lower class, as the ingredients were easy to come by and the crust added more bulk to a meal.