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Chicken Pot Pie

Chicken Pot Pie recipe
average rating

4.4 47
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prep time
15 min
total time
45 min
makes
4 servings, 1 pot pie (332 g) each
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What You Need

2 cups frozen mixed vegetables (carrots, corn, green beans, peas)
2 cups chopped cooked chicken breasts
1 can (10 fl oz/284 mL) condensed cream of chicken soup
1/2 cup Kraft Mozza-Cheddar Shredded Cheese
1 cup flour
2 tsp. Magic Baking Powder
1/2 cup (1/2 of 250-g tub) Philadelphia Cream Cheese Spread
1/4 cup milk

Make It

HEAT oven to 400°F.

1
COMBINE vegetables, chicken and soup; spoon into 4 (2-cup) ovenproof bowls. Top with Cheddar.

2
MIX flour and baking powder in medium bowl. Cut in cream cheese spread with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in milk with fork until mixture forms dough.

3
DIVIDE dough into 4 balls. Pat each into 5-inch circle on lightly floured surface. Prick several times with fork to allow steam to escape.

4
PLACE dough rounds on top of chicken mixture. Bake 25 to 30 min. or until crusts are golden brown and chicken mixture is hot and bubbly.

kraft kitchens tips

Variation
If you do not have 4 (2-cup) ovenproof bowls, spoon chicken mixture into deep-dish pie plate or 1-L casserole dish instead. Roll out biscuit dough to 9-inch circle; place over chicken mixture. Bake as directed.
How to Cook the Chicken
Place 2 boneless skinless chicken breasts (3/4 lb./340 g) in shallow microwaveable dish or plate. Add 2 Tbsp. water; cover with waxed paper. Microwave on HIGH 4 to 6 min. or until chicken is done (170ºF).
Healthy Living
Save 70 calories, 100 mg sodium and 7g of total fat, including 3g of saturated fat, per serving by preparing with low-fat condensed cream of chicken soup, Kraft Mozza-Cheddar Light Shredded Cheese, Philadelphia Light Cream Cheese Spread and 1% milk.
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