Cheezy Chicken Pot Pie

1 package (8 oz) cream cheese

1 cups shredded Colby-Monterey Jack cheese (8 oz)

¾ cup milk 

1 small can Pillsbury Grands Flaky Layers refrigerated biscuits

2 cups diced cooked chicken
1 cup carrots and peas (drained if using a can)

butter

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Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

To large microwavable bowl, add cream cheese and shredded cheese. Microwave uncovered on High 1 minute, stirring after 30 seconds, until softened and cheese is starting to melt; add additional 30-second increments as needed. Beat in milk with whisk until mostly smooth; mixture may still be slightly lumpy.  Separate dough into biscuits; cut each into sixths. Gently stir into cream cheese mixture; stir in chicken, carrots and peas. Spoon into baking dish.  Cover with foil and bake 20 minutes. Remove from oven and top with small pieces of butter.  Bake until top is golden brown.

Comment:  This dish is simply delicious!  I found a recipe for a cheezy chicken casserole and made my usual changes.  I cut the cheese and biscuits in half, eliminated the onion and ham from the original recipe and added the carrots and peas.  You can use a can of peas and carrots or a cup of frozen peas and carrots.  I’m not saying 1 can of peas and 1 cup of carrots but the combined blend.  The flavors of the cream cheese mixed with the cheese gives this dish the special taste, as does the slight sweetness of the biscuits.  You can make changes by adding back the onions and ham or even some diced potatoes, which I think I would cook until almost done before adding.