"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." — PHILADELPHIA Cooking Creme
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boneless skinless chicken breasts, cut into bite-size pieces
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
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.
Very disappointed with this recipe. The garlic over powered the chicken pot pie. No one in my family finished it. Needs to be a little creamier.
I only had the Italian Herbs and Cheese cooking creme, but it still turned out great. Really easy and delicious!
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!! :)
I made this last night as a quick supper. Instead of cooking the chicken breast, I substituted a large can of premium chicken breast meat, drained and chunked. I combined it with one 8oz bag of frozen mixed vegetables and one tub of the garlic cooking creme. After I scooped it into the pie shell, I sprinkled on some freshly ground black pepper and dried thyme and then topped it with the other crust. A little shaved butter underneath would also have been good and I'll try adding that next time. I baked it at 375 in my toaster oven until it was golden brown and done on the bottom, nearly an hour. My family really liked it and it was still good microwaved the next day for lunch. It was not as moist, still, an excellent dinner and a very nice lunch!
A great quick and easy meal. I did add a pie crust to the bottom and a can of cream of chicken and some poultry seasoning while cooking the chicken.
Excellent Pie...I did add a can of cream of chicken soup and it came out perfect.
This recipe was delicious! I did add a can of fat free cream of mushroom. It made really good leftovers too!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Chicken Pot Pie
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 158
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This chicken pot pie tastes like you did a ton of work--but it's easy as pie.