EASY MINI CHICKEN POT PIES

Easy Mini Chicken Pot Pies image

Make something small with big flavor in Easy Mini Chicken Pot Pies, baked until golden brown and delicious. Easy Mini Chicken Pot Pies will go over big.

Provided by My Food and Family

Categories Home

Time 37m

Yield 10 servings

Number Of Ingredients 7

Previous Next

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 0.8953 g, Sugar 0 g, Protein 8 g