Make date night something special with our Individual Chicken Pot Pies. These Individual Chicken Pot Pies serve two and are ready in under 40 minutes.
What You Need
Original recipe yields 2 servings
1/4 cup (1/4 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 cup KRAFT Tuscan House Italian Dressing
1 cup chopped rotisserie chicken
1 cup frozen mixed vegetables (carrots, corn, peas), thawed, drained
1/2 cup all-purpose baking mix
2 Tbsp. milk
1 Tbsp. butter, melted
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Let's Make It
Heat oven to 450ºF.
Mix cream cheese spread and dressing in medium bowl until blended. Add chicken and vegetables; mix well. Spoon into 2 (8-oz.) ramekins sprayed with cooking spray.
Mix baking mix, milk and butter just until blended; knead on lightly floured surface 4 to 5 times or until dough is no longer sticky. Pat out dough to 1/4-inch thickness. Use 2-inch pastry cutter to cut dough into 4 rounds, rerolling scraps as necessary. Place 2 dough rounds over chicken mixture in each ramekin.
Bake 15 to 18 min. or until biscuits are golden brown and filling is hot and bubbly.
Serve this main dish with a mixed green salad for a quick-and-tasty weekday meal.
For a spicier filling, prepare using PHILADELPHIA Spicy Jalapeño Cream Cheese Spread.
Stir 2 Tbsp. chopped fresh basil into chicken mixture before spooning into prepared ramekins as directed.
For added convenience, the chicken mixture can be prepared ahead of time. Refrigerate up to 12 hours before spooning into prepared ramekins, topping with dough rounds and baking as directed.
Calories From Fat
% Daily Value*
Total Fat 37g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 30g
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.