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Main dishes

Chicken Pot Pie

Chicken Pot Pie recipe
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:
5 servings
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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
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.
step 1
COMBINE vegetables, chicken and soup; spoon into 5 (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 5 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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