Sign In
Kraftfoods.com
Start New Search

OR Browse By...



More Search Options

Chicken Pot Pie  

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.
K:47134v0:90706
Average Rating  (57)
Rated  by rn2be87 on 11/8/2008

See All Ratings & Comments See All Ratings and Comments
You May Also Enjoy
Rated by kraftfoods.com visitors
Nutritional Information

Nutrition Infomation

Calories
 500
 21 g
 10 g
 115 mg
 1890 mg
 43 g
 3 g
  Sugars
 7 g
Protein
 34 g
Vitamin A
 60 %DV
Vitamin C
 10 %DV
 30 %DV
Iron
 15 %DV
Healthy Living Information
RecipeDetail