Velveeta Quick Chicken Pot Pie Minis Recipes

VELVEETA CHEESY CHICKEN POT PIE CASSEROLE

Steps:

• Heat oven to 425ºF
• Cook chicken in large nonstick skillet on medium heat until lightly browned, stirring frequently. Add 1-1/4 cups milk, Vegetables and Seasoning Mix; stir. Bring to boil; cook 1 min. Simmer on medium-low heat 5 min., stirring frequently. Stir in corn. Spoon into 2-qt. casserole sprayed with cooking spray; cover with Cheese Sauce.
• Add remaining milk to Biscuit Mix; stir just until blended. Spoon over cheese sauce.
• Bake 16 to 18 min. or until filling is heated through and topping is golden brown.

MINI CHICKEN POT PIES

Steps:

• Preheat the oven to 375F.
• Combine the chicken, mixed vegetables and cream of chicken soup in a medium bowl and stir well.
• Separate each of the biscuits and place them into the compartments of a greased muffin tin.
• Using your fingers, push down on the dough starting in the middle, then working the dough up the sides of each of the muffin compartments, as high as it will go.
• Add the filling to each of the compartments (approximately 2 Tablespoons each).
• Bake at 375F for 20 to 25 minutes until golden brown and bubbly.

IMPOSSIBLY EASY MINI CHICKEN POT PIES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
• In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

VELVEETA® EASY CHEESY POT PIE

Steps:

• Heat oven to 375°F.
• Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions; cook 2 to 3 min. until crisp-tender, stirring occasionally. Add next 3 ingredients; mix well. Spoon into 13x9-inch baking dish.
• Melt butter in small saucepan on low heat. Add flour; whisk until blended. Cook 2 min. or until hot and bubbly, stirring constantly. Gradually stir in water; cook and stir on medium heat until mixture boils and thickens. Simmer on low heat 5 min., stirring occasionally. Pour over meat mixture.
• Unroll crescent dough; separate into 4 rectangles. Firmly press perforations and seams together to seal. Place over meat mixture; seal edges to rim of dish with fork.
• Bake 20 to 25 min. or until meat mixture is heated through and crust is golden brown.

VELVEETA® CHICKEN DIVAN POT PIE

Steps:

• Heat oven to 400ºF.
• Combine all ingredients except pie crust in microwaveable bowl. Microwave on HIGH 3 to 4 min. or until VELVEETA is completely melted, stirring every 2 min. Spoon into 8-inch square baking dish sprayed with cooking spray.
• Unroll pie crust; place over chicken mixture. Fold under edge of crust, then press onto top of baking dish to seal. Cut several slits in crust to permit steam to escape. Place dish on baking sheet.
• Bake 30 min. or until crust is deep golden brown. Let stand 5 min. before serving.