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Chicken Pot Pie

Prep Time:

15 min

Total Time:

45 min

Makes:

4 servings

What You Need!

2 cups frozen mixed vegetables (peas, carrots, green beans, corn)

2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts

1 can (10-3/4 oz.) condensed cream of chicken soup

1/2 cup KRAFT Shredded Cheddar Cheese

1 cup flour

2 tsp. CALUMET Baking Powder

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread

1/4 cup milk

Make It!

HEAT oven to 400°F.

COMBINE vegetables, chicken and soup; spoon into 4 (2-cup) ovenproof bowls. Top with Cheddar.

MIX flour and baking powder in medium bowl. Cut in cream cheese spread until mixture resembles coarse crumbs. Stir in milk with fork until mixture forms dough.

DIVIDE into 4 balls. Pat each into 5-inch circle on lightly floured surface. Prick several times with fork to allow steam to escape.

PLACE biscuits on top of chicken mixture. Bake 25 to 30 min. or until crusts are golden brown.

Kraft Kitchens Tips

Serving Suggestion

Serve this warm dish with fat-free milk.

Substitute

If you do not have 2-cup ovenproof cereal bowls, spoon chicken mixture into deep-dish pie plate or 1-qt. casserole. Roll out biscuit dough to 9-inch circle; place over chicken mixture. Bake as directed.

Variation

You can use 2 cups of your family's favorite frozen vegetable or vegetable blend instead of the frozen mixed vegetables.

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