Creamy Chicken Pot Pie

17 Reviews

Prep: 10 min
Ready In: 48 min

“This version of the comfort food classic combines boneless chicken and mixed vegetables in PHILADELPHIA Savory Garlic Cooking Creme, all baked in a flaky pie crust.” - by PHILADELPHIA Cooking Creme

Ingredients

1 pound boneless skinless chicken breasts, cut into bite-size pieces
2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
1 (10 ounce) tub PHILADELPHIA Savory Garlic Cooking Creme
1/2 (14.1 ounce) package ready-to-use refrigerated pie crust

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Metric US

Original recipe yields 1 pot pie

Directions

Heat oven to 400 degrees F.
Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 min. or until chicken is lightly browned. Add vegetables; cook 1 to 2 min. or until heated through. Stir in cooking creme; spoon into 9-inch pie plate.
Cover with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet.
Bake 25 to 30 min. or until golden brown.

Nutrition

Amount Per Serving (6 total)

Calories
327 cal
16%

Fat
17.6 g
27%

Carbs
21.7 g
7%

Based on a 2,000 calorie diet

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Reviews (17)

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JacobsMommy08

Aug. 22, 2011

"This is one of my new favorites. Before you make it, you need to know it is not going to be what you think. It is not real soupy like traditional pot pie. It is a cream cheese base so it is definitely..." See more going to be thicker. But if you can appreciate this recipe for what it is. Super easy. My family loved it."

nicolecaroline1023

Apr. 20, 2011

"I only had the Italian Herbs and Cheese cooking creme, but it still turned out great. Really easy and delicious!..." See more"

Captain Sunny Fox

Nov. 8, 2011

"Really good. I was afraid the garlic cooking creme would be too much garlic, so I used an 8-oz tub of the soft, spreadable Philly chive & onion cream cheese instead & added a can of cream of chicken ..." See moresoup, melting the two together in the microwave. I baked some chicken thighs & chopped them up in place of the chicken breasts because they're juicier, more tender and more flavorful. I used 2 refrigerated pie crusts, one for the bottom of the pie pan like a normal pie would have, and then the one on top, because I like a bottom crust on a pie. I also brushed butter on the crust about the last 10 minutes; also, I put a foil collar around the edges of the crust for the last 10 minutes so it didn't get too brown. OMG---this was SOOOO good! I will make this again, because everyone I served this to went nuts over it!!! Mmmmm GOOD!! :)"

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