Creamy Chicken Pot Pie

Creamy Chicken Pot Pie

18 Reviews 2 Pics
  • Prep

    10 m
  • Ready In

    48 m
Recipe by  PHILADELPHIA Cooking Creme

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 pot pie

ADVERTISEMENT

Directions

  1. Heat oven to 400 degrees F.
  2. 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.
  3. Cover with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet.
  4. Bake 25 to 30 min. or until golden brown.

Share It

Reviews (18)

Rate This Recipe
JacobsMommy08
23

JacobsMommy08

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 going to be thicker. But if you can appreciate this recipe for what it is. Super easy. My family loved it.

nicolecaroline1023
19

nicolecaroline1023

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

Captain Sunny Fox
18

Captain Sunny Fox

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 soup, 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!! :)

More Reviews

Similar Recipes

Creamy Chicken Florentine
(27)

Creamy Chicken Florentine

Santa Fe Chicken Casserole
(19)

Santa Fe Chicken Casserole

Grilled Chicken Flatbread
(14)

Grilled Chicken Flatbread

Creamy Bacon Fettuccine
(11)

Creamy Bacon Fettuccine

Baked Chicken Enchiladas
(4)

Baked Chicken Enchiladas

Creamy Chicken Pesto and Bowtie Pasta
(8)

Creamy Chicken Pesto and Bowtie Pasta

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 327 cal
  • 16%
  • Fat
  • 17.6 g
  • 27%
  • Carbs
  • 21.7 g
  • 7%
  • Protein
  • 21.3 g
  • 43%
  • Cholesterol
  • 63 mg
  • 21%
  • Sodium
  • 533 mg
  • 21%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Grilled Chicken Flatbread

>

next recipe:

Creamy Butter Chicken