Chicken Pot Pie

photo by:kraft

Cheddar and cream cheese make the filling silky, while chicken and veggies make it classic. Prep it in 15 minutes for a warm way to get the family to the table.

time

prep:

15 min

total:

45 min

servings

total:

4 servings

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What You Need

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

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

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

1/2

cup KRAFT Shredded Cheddar Cheese

cup flour

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.

step 1

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

step 2

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.

step 3

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

step 4

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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