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Cheesy Chicken Pot Pie

average rating

rate/review

prep time

15 min

total time

50 min

makes

6 servings, 1/6 recipe (245 g) each

photo by:

kraft

recipe by: kraft

What You Need

1 can (10 fl oz/284 mL) condensed cream of chicken soup

1 cup sour cream, divided

4 cups chopped cooked chicken

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

1 cup Kraft Old Cheddar Shredded Cheese

1 cup baking mix

3 Tbsp. milk

Make It

HEAT oven to 375ºF.

MIX soup and 3/4 cup sour cream in 8-inch square baking dish. Stir in chicken, vegetables and cheese.

STIR baking mix, remaining sour cream and milk just until mixture forms stiff dough.

SPOON into 6 mounds over chicken mixture. Bake 35 min. or until biscuits are golden brown and chicken mixture is hot and bubbly.

kraft kitchens tips

Healthy Living

You'll save 60 calories, 10 grams of total fat, including 6 grams of saturated fat per serving by preparing with low-fat condensed cream of chicken soup, fat-free sour cream, skim milk and Cracker Barrel Cheddar Cheese Light- Made with 2% Milk.

Substitute

Substitute leftover cooked turkey for the chicken.

Serving Suggestion

Serve with a crisp mixed green salad tossed with your favourite Kraft Dressing.