Mini Chicken Pot Pies

• 1 cup Philadelphia Herb & Garlic Cream Cheese Product
• 1/4 cup milk
• 1 cup chopped cooked chicken
• 1 cup frozen mixed vegetables (carrots, corn, peas), thawed, drained
• 1 can (340 g) refrigerated country biscuits
• 1/2 cup Cracker Barrel Shredded Double Cheddar Cheese

1. Heat oven to 375F.
2. Mix cream cheese product and milk until blended.
3. Combine chicken and vegetables in medium bowl.
4. Add cream cheese mixture; mix well.
5. Separate biscuits.
6. Press 1 biscuit onto bottom and up side of each of 10 muffin pan cups sprayed with cooking spray.
7. Fill with chicken mixture; top with shredded cheese.
8. Bake 20 to 22 min.
9. or until biscuits are golden brown.
10. Cool in pan 5 min.
11. before serving.

philadelphia, milk, chicken, carrots, country biscuits, cheddar cheese

Taken from www.kraftrecipes.com/recipes/mini-chicken-pot-pies-155004.aspx (may not work)