Make a silky filling with cheddar and cream cheese, while chicken and veggies make it classic. Prep this Homemade Chicken Pot Pie recipe in 15 minutes.
What You Need
Original recipe yields 5 servings
2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup KRAFT Shredded Cheddar Cheese
1 cup flour
2 tsp. CALUMET Baking Powder
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1/4 cup milk
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Let's Make It
Heat oven to 400°F.
Combine vegetables, chicken and soup; spoon into 5 (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 5 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.
Serve this warm dish with fat-free milk.
If you do not have 2-cup ovenproof cereal bowls, spoon chicken mixture into deep-dish pie plate or 1-qt. casserole. Roll out biscuit dough to 9-inch circle; place over chicken mixture. Bake as directed.
You can use 2 cups of your family's favorite frozen vegetable or vegetable blend instead of the frozen mixed vegetables.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.