Name: Creamy Chicken Pot Pie
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 lb(s) boneless skinless chicken breasts, cut into bite-size pieces; 2 cup frozen mixed vegetables (carrots, corn, peas), thawed; 1 tub (270 g) Philadelphia Herb & Garlic Cooking Creme Cream Cheese Product; 1 ready-to-use refrigerated pie crust (½ of 400-g pkg.)

Prep Time

25 min

Cook Time

30 min

Yields

6 servings

Courtesy of Philadelphia Cooking Creme

ingredients

lb(s) boneless skinless chicken breasts, cut into bite-size pieces

cup frozen mixed vegetables (carrots, corn, peas), thawed

tub (270 g) Philadelphia Herb & Garlic Cooking Creme Cream Cheese Product

ready-to-use refrigerated pie crust (½ of 400-g pkg.)

Ingredient Substitution Guide

directions

Step 1

HEAT oven to 400°F.

Step 2

COOK and stir chicken in large nonstick skillet on medium heat 6 to 7 min. or until lightly browned. Add vegetables and Cooking Creme; cook and stir 1 to 2 min. or until heated through.

Step 3

TRANSFER to 9-inch pie plate sprayed with cooking spray. Cover with crust; seal to edge of pie plate with fork. Cut several slits in crust. Place on baking sheet.

Step 4

BAKE 30 min. or until golden brown.

Step 5

TIP: Prepare using a rotisserie chicken purchased from the supermarket. Remove chicken from bones, then chop or shred it. Combine 3 cups chicken, vegetables and Cooking Creme in nonstick skillet; cook and stir until heated through; spoon into pie plate, then continue as directed. Refrigerate remaining rotisserie chicken for another use.

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