Creamy Chicken Pot Pie
A quick and simple, stress-free recipe that's perfect for those days when easy is exactly what you need to get dinner on the table.
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 ready-to-use refrigerated pie crust (1/2 of 15-ounce package)
- Preheat oven to 400°F (205°C).
- 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 minutes 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 minutes or until golden brown.
Makes 6 to 8 servings.
Make Ahead: Assemble recipe as directed. Wrap securely; freeze. When ready to bake, unwrap. Place strips of foil around edge of crust to prevent over-browning. Bake frozen pie at 425°F (220°C) for 1 hour 10 minutes or until heated through.
Shortcut: Prepare using a rotisserie chicken purchased from your supermarket. Remove chicken from the bones, then chop or shred it for use in preparing this recipe. Combine 3 cups chopped cooked chicken, vegetables and cooking creme; spoon into pie plate. Continue as directed.
Recipe and photograph provided courtesy of PHILADELPHIA Cream Cheese; through ECES, Inc., Electronic Color Editorial Services.