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Chicken Pot Pie

Prep Time:
15 min

Total Time:
45 min

Makes:
4 servings, 1 mini pot pie each

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

PREHEAT oven to 400°F. Mix vegetables, chicken and soup; spoon evenly into 4 (2-cup) ovenproof bowls. Top with cheese.

MIX flour and baking powder in medium bowl. Cut in cream cheese spread until mixture resembles coarse crumbs. Stir in milk with fork just until dry ingredients are moistened.

DIVIDE dough into 4 balls. Pat dough into 5-inch circles on lightly floured surface. Prick tops several times with fork to allow steam to escape. Place each biscuit on top of chicken mixture. Bake 25 to 30 min. or until crust is 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, place chicken mixture in deep dish pie plate or 1-qt. casserole dish. Roll out biscuit dough into 9-inch circle; continue as directed.

Variation

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

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