Creamy Chicken Pot Pie

Creamy Chicken Pot Pie

18

"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."
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Ingredients

48 m servings 327 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 533 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Heat oven to 400 degrees F.
  2. 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 min. or until heated through. Stir in cooking creme; spoon into 9-inch pie plate.
  3. Cover with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet.
  4. Bake 25 to 30 min. or until golden brown.

Footnotes

  • Kraft Kitchens Tips
  • Serving Suggestion: Serve with a mixed green salad and glass of fat-free milk.
  • 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.
  • Make Ahead: Assemble recipe as directed. Wrap securely; freeze. When ready to bake, unwrap. Place strips of foil around edge of crust to prevent overbrowning. Bake frozen pie at 425 degrees F for 1 hour 10 min. or until heated through.

Reviews

18
  1. 25 Ratings

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Most helpful positive review

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 defi...

Most helpful critical review

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.

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 defi...

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 ch...

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 o...

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.

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.

This recipe was delicious! I did add a can of fat free cream of mushroom. It made really good leftovers too!

Excellent! My family loved this recipe. I followed other reviewer's advice when they said it was a little dry and added a bit of sour cream to the mix and it was perfect! Will definitely be maki...