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RECIPE FOR THE MONTH OF APRIL

MINI CHICKEN POT PIES

INGREDIENTS:

  • 1 cup (250 ml) Reuven Fully Cooked Diced Chicken
  • 1 cup (250 ml) frozen mixed vegetables (carrots, corn, peas) , thawed
  • 1 tub (270 g) Philadelphia Herb & Garlic Cooking Creme
  • 1 can (340 g) refrigerated country biscuits
  • 1/2 cup (125 ml) Shredded Cheddar Cheese

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PREPARATION:

  • Preheat oven to 375°F (170°C).
  • Combine chicken, vegetables and Cooking Creme.
  • Separate biscuits. Press 1 biscuit onto bottom and up side of each of 10 muffin pan cups sprayed with cooking spray. Fill with chicken mixture; top with cheese.
  • Bake 20 to 22 min. or until biscuits are golden brown. Cool in pan 5 min. before serving.
  • Prep time 10 min
  • Total time 32 min
  • 10 servings, 1 pot pie (90g) each

SERVING SUGGESTION:

Serve with a simple side of celery and carrot sticks to round out the meal.

 

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