PHILLY CHICKEN POT PIE MINIS

PHILLY Chicken Pot Pie Minis image

Cream cheese, chicken and veggies are the stuff comfort foods are made of! Like these tasty little pot pie minis baked until golden brown and delicious.

Provided by My Food and Family

Categories Home

Time 55m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 recipe Foolproof PHILLY Pie Crust Recipe
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/2 cup milk
1 tsp. garlic powder
1/4 tsp. dried thyme leaves
3 cups chopped cooked chicken
3 cups frozen mixed vegetables (broccoli, carrots, cauliflower), thawed, drained

Steps:

Prepare Foolproof PHILLY Pie Crust dough and roll into 11-inch round. Use 3-1/2-inch round cutter to cut dough into 6 rounds; discard dough trimmings or reserve for another use. (See tip.)
Heat oven to 400°F. Whisk cream cheese spread, milk and seasonings in large bowl until blended; stir in chicken and vegetables. Spoon into 6 (6 to 8 oz.) ramekins.
Place pastry rounds over ingredients in ramekins; press edges of pastry to edges of ramekins to seal. Cut several slits in each crust to permit steam to escape. Place ramekins on baking sheet.
Bake 25 to 30 min. or until crusts are golden brown.

Nutrition Facts : Calories 540, Fat 37 g, SaturatedFat 21 g, TransFat 0 g, Cholesterol 155 mg, Sodium 450 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 3 g, Protein 28 g