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
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?