VELVEETA® Quick Chicken Pot Pie Minis
Make our delectable VELVEETA® Quick Chicken Pot Pies in under 40 minutes. These quick chicken pot pie minis also only require five simple ingredients.
What You Need
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1 cup chopped cooked chicken
1 cup frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1 can (12 oz.) refrigerated biscuits (10 biscuits)
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Let's Make It
1
Heat oven to 375ºF.
2
Combine first 4 ingredients.
3
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.
4
Bake 20 to 22 min. or until biscuits are golden brown. Cool in pan 5 min. before removing from pan to serve.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with a crisp, mixed green salad to round out the meal.
Tip 2
Note from KRAFT Kitchens
We appreciate your comments, and we agree that thawing the vegetables first produces a better dish. Thank you for all of your suggestions!
Tip 3
How to Thaw the Frozen Vegetables
Place vegetables in a colander inside a bowl and run warm water over them; let stand 5 min. or until they are thawed. Drain.
Tip 4
Creative Leftovers
This is a great way to use leftover cooked chicken or turkey.
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