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Well the winter is almost here and i love nothing better then to snuggle up with something warm to eat
so here's a Recipe from LoveMyPhilly.com that i think you
all will like
Enjoy!
Prep Time:
15 min
Total Time:
45 min
Makes:
4 servings, 1 mini pot pie each
What You Need
2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts
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
Make It
PREHEAT oven to 400°F. Mix vegetables, chicken and soup; spoon evenly into 4 (2-cup) ovenproof bowls. Top with cheese.
MIX flour and baking powder in medium bowl.
Cut in cream cheese spread until mixture resembles coarse crumbs.
Stir in milk with fork just until dry ingredients are moistened.
DIVIDE dough into 4 balls. Pat dough into 5-inch circles on lightly floured surface. Prick tops several times with fork to allow steam to escape.
Place each biscuit on top of chicken mixture. Bake 25 to 30 min. or until crust is golden brown.
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