Creamy PHILLY Chicken Pot Pie Recipe -
Creamy PHILLY Chicken Pot Pie Recipe

Creamy PHILLY Chicken Pot Pie

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"Garlic and herb cream cheese gives this chicken and vegetable pot pie big flavor and a deliciously creamy texture."

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Original recipe makes 8 servings Change Servings
  • PREP

    15 mins

    1 hr 10 mins


  1. Heat oven to 400 degrees F.
  2. Melt margarine in large saucepan on medium heat. Add onions; cook and stir 5 min. Stir in mushrooms; cook 10 to 12 min. or until lightly browned, stirring occasionally. Add chicken; cook and stir 5 min. or until done. Stir in cream cheese spread and broth; cook 3 min. or until cream cheese is completely melted. Stir in vegetables.
  3. Spoon into 9-inch round 1.4-L casserole sprayed with cooking spray. Brush top of chicken mixture and inside of dish with egg. Cover with pie crust; gently press edge of crust onto side of dish to seal. Brush crust with remaining egg. Cut slits in crust to permit steam to escape.
  4. Bake 25 to 30 min. or until crust is golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Oct 15, 2009

This recipe was great! I modified slightly with salt and pepper, added extra garlic and herb cream cheese for thickening, less chicken broth and mixed vegetables instead of peas and carrots only.. I will make this recipe a again in the near future.

Most Helpful Critical Review
Sep 16, 2009

I followed this recipe to a T, but it never thickened up. Ultimately, I was left with chicken soup. Is there something missing from the recipe... perhaps a thickening ingredient?


16 Ratings

Mar 01, 2011

I made this for some friends that were over and everyone enjoyed it. I served it with a salad. I used corn in place of the mushrooms. While I was prepping the filling, I felt it was too thin, so I added a little extra cheese and some cornstarch to help thicken it up. Next time I think I would just omit the chicken broth to start with and add some in if I needed it.

Apr 23, 2010

Delish! The only change I made was to not use the herb cream cheese, instead I added my own herbs including garlic powder and a bit of celery salt. Other than that, I followed the directions exactly and the results were a cream, cheesy chicken mixture with lots of flavor inside a flaky, buttery crust. Yummo! BTW, I used Pillsbury Pie crusts.

Jan 19, 2010

This was so good, i added some flour just to thicken it more and i seasoned the chicken with roasted chicken seasoning

Mar 29, 2011

Good, but I had to thicken quite a bit with flour. I didn't use mushrooms, (we don't care for their taste) but followed the recipe as stated.

Mar 07, 2011

I loved this!!! They didn't have the herb and garlic so I just used herb I believe. Turned out great!

Apr 12, 2010

Excellent!!! I cut the recipe in half (cooking for two) and made individual pies. I didn't have chicken breast, but I had boneless chicken thighs, so the meat was very tender. I also used puff pastry instead of a pie crust - this was delicious! The cream cheese gives it a great flavor!


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  • Calories
  • 353 kcal
  • 18%
  • Carbohydrates
  • 18.7 g
  • 6%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 19.7 g
  • 30%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 26 g
  • 52%
  • Sodium
  • 388 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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