Tuesday Treats: Easy Mini Chicken Pot Pies

kraft-mini-pot-piesI’m a sucker for comfort food and one of my favorites is chicken pot pie. These looked yummy and pretty easy. Haven’t tried them yet, but they’re on my radar for a future meal!

Prep Time: 15min.
Total Time: 37min.
Servings: 10 servings

Here’s an easy chicken pot pie that’ll go over big—made in muffin pan cups and baked until golden brown and delicious.

Kraft Foods Recipe Box

What You Need

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/4 cup milk
1 clove garlic, minced
1 cup chopped cooked chicken
1 cup frozen mixed vegetables (carrots, corn, peas), thawed
1 can (12 oz.) refrigerated biscuits (10 biscuits)
1/2 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

Make It

Heat oven to 375°F.
Mix cream cheese spread, milk and garlic in medium bowl until blended. Add chicken and vegetables; 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 removing from pan to serve.

***
What’s your favorite comfort food? Think you might try these?

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About Silver James

I like walks on the wild side and coffee. Lots of coffee. Warning: My Muse runs with scissors. Author of two award-winning series--Moonstruck and The Penumbra Papers, Red Dirt Royalty (Harlequin Desire) & other books! Purveyor of magic, mystery, mayhem and romance. Lots and lots of romance.
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4 Responses to Tuesday Treats: Easy Mini Chicken Pot Pies

  1. There might be too much cheese in this one… :ducks ad hides: Awesome idea, though. I could totally tweak this. Use crescent roll dough instead of biscuits for a thinner crust. Slap some gravy in there instead of all the cheese. Hmmm….

    I love pot pies. I make my own big ones after Thanksgiving using the turkey leftovers. Barring that, Marie Calendar has awesome pot pies. (Use the oven directions not the microwave ones. They turn out better.)

    • Silver James says:

      I do the Banquet box version–creamy chicken and veggies with biscuit toppings. I add more veggies and chicken but we like the drop biscuits on top. I totally love cheese so this is right up my alley. In fact, I’ve added the ingredients to my grocery list! Once it gets chilly again (later this week), totally gonna try them. 🙂

  2. Someone posted a recipe for a homemade chicken pot pie and I instantly saw why they have so many calories. I never could figure it out with the frozen ones. But the real thing has tons of butter, flour, and, of course, the pie crusts!

    • Silver James says:

      That’s why they’re comfort food! 😆 I did make these this week, using fat-free cream cheese and skim milk which helped offset the flakey Grand biscuits. It was pretty tasty, and two were more than enough to be filling. 🙂

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