Creamy Chicken Pot Pie

  • prep time25 min
  • total time 55 min
  • serves 6

Courtesy of Philadelphia Cooking Creme

66 Ratings
Directions for: Creamy Chicken Pot Pie


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 (1/2 of 400-g pkg.)


1. HEAT oven to 400°F.

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.

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.

4. BAKE 30 min. or until golden brown.

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.

See more: Dinner, Chicken, Cheese, Winter

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