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Easy Mini Chicken Pot Pies
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Easy Mini Chicken Pot Pies

37 Min(s)
15 Min(s) Prep
22 Min(s) Cook
Make something small with big flavor in Easy Mini Chicken Pot Pies, baked until golden brown and delicious. Easy Mini Chicken Pot Pies will go over big.
What You Need
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10 servings
Original recipe yields 10 servings
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/4 cup milk
1 clove garlic, minced
1 cup chopped cooked chicken
1 cup frozen mixed vegetables (carrots, corn, peas), thawed
1 can (12 oz.) refrigerated biscuits (10 biscuits)
1/2 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
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Let's Make It
1
Heat oven to 375°F.
2
Mix cream cheese spread, milk and garlic in medium bowl until blended. Add chicken and vegetables; mix well.
3
Separate biscuits. Press 1 biscuit onto bottom and up side of each of 10 muffin pan cups sprayed with cooking spray. Fill with chicken mixture; top with shredded cheese.
4
Bake 20 to 22 min. or until biscuits are golden brown. Cool in pan 5 min. before removing from pan to serve.
Kitchen Tips
Tip 1
Food Facts
Depending on the color of your muffin tins, the bake time may vary. Generally the darker the pan, the shorter the bake time.
Tip 2
Serving Suggestion
Serve with hot steamed broccoli, and a mixed green salad tossed with your favorite KRAFT Dressing.
Nutrition
Calories
200
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 470mg
20%
Total Carbohydrates 20g
7%
Dietary Fibers 0.8953g
3%
Sugars 3g
6%
Protein 8g
16%
Vitamin A
10%
Vitamin C
0%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
10 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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