MINI BUTTER CHICKEN PIES

Mini Butter Chicken Pies image

Make the holidays special with these creamy Mini Butter Chicken Pies filled with tender chicken and veggies. 'Tis the season for deliciousness, after all!

Provided by My Food and Family

Categories Home

Time 55m

Yield 6 servings

Number Of Ingredients 8

Ingredients

3 Tbsp. butter
2 cups chopped onions
1 tsp. garam masala
1 jar (24 oz.) CLASSICO Marinara with Plum Tomatoes & Olive Oil Pasta Sauce
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3 cups chopped cooked chicken
2 cups frozen peas and carrots
1/2 Easy Homemade Pie Dough

Steps:

Melt butter in large skillet on medium heat. Add onions; cook 7 min. or until tender and lightly browned, stirring occasionally. Stir in garam masala; cook and stir 1 min.
Add pasta sauce and cream cheese; stir. Cook on medium-low heat 5 min. or until cream cheese is completely melted and sauce is well blended, stirring frequently. Remove from heat. Add chicken and vegetables; mix well.
Spoon into 6 (1-cup) ovenproof ramekins or soup crocks sprayed with cooking spray.
Heat oven to 400ºF. Roll out Easy Homemade Pie Dough on lightly floured surface to 1/8-inch thickness. Cut into 6 (4-incn) rounds with biscuit cutter, rerolling scraps as necessary. Place over chicken mixture; seal and flute edges. Cut several small slits in top of each crust to permit steam to escape.
Bake 20 to 25 min. or until filling is hot and bubbly, and crusts are golden brown.

Nutrition Facts : Calories 500, Fat 29 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 130 mg, Sodium 850 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 28 g