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Chicken Pot Pie

average rating

rate/review

prep time

15 min

total time

45 min

makes

4 servings, 1 pot pie (332 g) each

photo by:

kraft

recipe by: kraft

What You Need

2 cups frozen mixed vegetables (carrots, corn, green beans, pea)

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.

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

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

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

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 instead. Roll out biscuit dough to 9-inch circle; place over chicken mixture. Bake as directed.

Variation

Substitute 2 cups of your family's favourite frozen vegetable or vegetable blend for the frozen mixed vegetables.

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).