PHILLY Chicken Pot Pie Minis

• 1 recipe Foolproof PHILLY Pie Crust
• 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 Whole Foods 1 lb For $3.99 thru 02/09
• 3 cups frozen mixed vegetables (broccoli, carrots, cauliflower), thawed, drained

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

recipe, philadelphia cream cheese, milk, garlic powder, thyme, broccoli

Taken from www.kraftrecipes.com/recipes/philly-chicken-pot-pie-minis-171994.aspx (may not work)