Chicken Pot Pies for Two

• 2 Tbsp. Philadelphia Herb & Garlic Cream Cheese Product
• 2 Tbsp. Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing
• 1 cup chopped rotisserie chicken
• 1 cup frozen mixed vegetables (carrots, corn, peas), thawed, drained
• 1/2 cup all-purpose baking mix
• 2 Tbsp. milk

1. Heat oven to 450 degrees F.
2. Combine cream cheese product and dressing in medium bowl; stir in chicken and vegetables.
3. Spoon into 2 (250-mL) ramekins sprayed with cooking spray.
4. Mix baking mix and milk just until blended; knead on lightly floured surface 4 to 5 times or until dough is no longer sticky.
5. Roll out dough to 1/4-inch thickness.
6. Use 2-inch pastry cutter to cut dough into 4 rounds, rerolling scraps as necessary.
7. Place 2 dough rounds over chicken mixture in each ramekin.
8. Bake 15 to 18 min.
9. or until biscuits are golden brown and filling is hot and bubbly.

philadelphia, olive oil, rotisserie chicken, carrots, allpurpose, milk

Taken from www.kraftrecipes.com/recipes/chicken-pot-pies-for-two-184820.aspx (may not work)