Prepare Foolproof PHILLY Pie Crust dough and roll into 11-inch round. Use 3-1/2-inch round cutter to cut dough into 6 rounds; discard dough trimmings or reserve for another use. (See tip.)
Heat oven to 400°F. Whisk cream cheese spread, milk and seasonings in large bowl until blended; stir in chicken and vegetables. Spoon into 6 (6 to 8 oz.) ramekins.
Place pastry rounds over ingredients in ramekins; press edges of pastry to edges of ramekins to seal. Cut several slits in each crust to permit steam to escape. Place ramekins on baking sheet.
Bake 25 to 30 min. or until crusts are golden brown.
Serve with fresh fruit and a quick bagged salad tossed with your favorite KRAFT Lite Dressing.
To prepare as 1 large pot pie instead, prepare filling as directed; spoon into 9-inch deep-dish pie plate. Prepare Foolproof PHILLY Pie Crust Dough and roll into 10-inch round. Place over ingredients in pie plate. Trim excess crust; flute edge. Cut several slits in crust to permit steam to escape. Bake in 400ºF oven 30 min. or until golden brown.
How to Store and Use Leftover Dough
Press dough trimmings into ball; place in resealable freezer-weight plastic bag. Freeze up to 2 months. Thaw in refrigerator before using. If desired, roll out dough then cut into desired shapes and use to decorate pie crusts for other pot pie recipes before baking as directed.
Calories From Fat
% Daily Value*
Total Fat 37g
Saturated Fat 21g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.