OR Browse By...

Recipe Category

Then Recipe Type

More Search Options

Chicken Pot Pie

Prep Time:

15 min

Total Time:

45 min

Makes:

What You Need!

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

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 biscuits on top of chicken mixture. Bake 25 to 30 min. or until crusts are golden brown.

Kraft Kitchens Tips

Substitute

If you do not have 2-cup ovenproof cereal bowls, place chicken mixture into deep-dish pie plate or 1-L casserole. Roll out biscuit dough to 9-inch circle; place over chicken mixture. Bake as directed.

Variation

You can use 2 cups of your family's favourite frozen vegetable or vegetable blend instead of 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).

K:47134v4ec:90418