Philly Chicken Pot Pie

Philly Chicken Pot Pie

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"This easy chicken pot pie is filled with lots of chicken chunks and veggies in a creamy herb and garlic sauce."
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55 m servings 300 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 21.7 g
  • 43%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 529 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.


  • Prep

  • Ready In

  1. Heat oven to 400 degrees 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.


  • Shortcut: 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.


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This is a quick way to get a home made pot pie. I used chicken breasts that I cooked yesterday and also added a handful of fresh sliced mushrooms. Super easy and will make again! Thanks

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