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READY IN 48 mins

Creamy Chicken Pot Pie

Read Reviews (17)

"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

Ingredients Edit and Save

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How to Bone a Chicken Breast

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Original recipe makes 1 pot pie Change Servings

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
1/2 (14.1 ounce) package ready-to-use refrigerated pie crust

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Directions

Heat oven to 400 degrees F.
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.
Cover with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet.
Bake 25 to 30 min. or until golden brown.

Kitchen-Friendly View

PREP 10 mins
READY IN 48 mins

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.

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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.

—JacobsMommy08

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Most Helpful Critical Review

Jun 21, 2011

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.

—bridgetceader

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24 Ratings

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Apr 20, 2011

I only had the Italian Herbs and Cheese cooking creme, but it still turned out great. Really easy and delicious!

—nicolecaroline1023

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Nov 08, 2011

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!! :)

—Captain Sunny Fox

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Aug 24, 2011

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!

—Amanda Sheumaker

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Nov 09, 2011

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.

—scullar

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Oct 21, 2011

Excellent Pie...I did add a can of cream of chicken soup and it came out perfect.

—vonjon

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Dec 04, 2011

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

—cguhlke

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Nutrition

Calories
327 kcal
16%

Carbohydrates
21.7 g
7%

Cholesterol
63 mg
21%

Fat
17.6 g
27%

Fiber
2.4 g
10%

Protein
21.3 g
43%

Sodium
533 mg
21%

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

Nutritional Information

Creamy Chicken Pot Pie

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 327
Calories from Fat: 158

% Daily Value *
Total Fat 17.6g 27 %
Saturated Fat 6.4g 32 %
Cholesterol 63mg 21 %
Sodium 533mg 21 %
** Potassium 216mg 6 %
Total Carbohydrates 21.7g 7 %
Dietary Fiber 2.4g 10 %
Protein 21.3g 43 %
** Sugars 0g
** Vitamin A 32 %
** Vitamin C 5 %
** Calcium 2 %
** Iron 17 %
** Thiamin 19 %
** Niacin 92 %
** Vitamin B6 21 %
** Magnesium 9 %
** Folate 19 %

* 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.