Mini Chicken Pot Pies

37 10 servings, 1 pot pie (90 g) each
Recipe By
Reviews
Prep Time
15
min.
Total Time
37
min.
Servings

10 servings, 1 pot pie (90 g) each

Part chicken pot pie, part chicken and biscuits equals one delicious recipe! Biscuits get topped with creamy chicken and vegetables and cheddar cheese, and bake away in muffin cups until golden.

Read MoreRead Less

What You Need

Sale Whale Button ?
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat oven to 375°F.
  • Mix cream cheese product and milk until blended. Combine chicken and vegetables in medium bowl. Add cream cheese mixture; mix well.
  • Separate biscuits. Press 1 biscuit onto bottom and up side of each of 10 muffin pan cups sprayed with cooking spray. Fill with chicken mixture; top with shredded cheese.
  • Bake 20 to 22 min. or until biscuits are golden brown. Cool in pan 5 min. before serving.

Food Facts

Depending on the colour of your muffin tins, the baking time may vary. Generally the darker the pan, the shorter the bake time.

Serving Suggestion

Serve with steamed broccoli or a mixed green salad tossed with your favourite Kraft Dressing.

Substitute

Prepare using Philadelphia Chive & Onion Cream Cheese Product.

Servings

  • 10 servings, 1 pot pie (90 g) each

Nutritional Information

Serving Size 10 servings, 1 pot pie (90 g) each
AMOUNT PER SERVING
Calories 200
% Daily Value
Total fat 9g
Saturated fat 5g
Cholesterol 35mg
Sodium 460mg
Carbohydrate 19g
Dietary fibre 1g
Sugars 5g
Protein 9g
   
Vitamin A 10 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 8 %DV

* 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.

Ratings & Reviews

Rate this Recipe

Leave a Review

K:63359v0ec:155004

>
AdChoices