Creamy Chicken Pot Pie
This straightforward pot pie delivers classic comfort with minimal effort. Tender chicken pieces and a colourful mix of vegetables are cooked together before being combined with a rich, savoury garlic cooking creme. The mixture is then topped with a flaky pastry crust and baked until beautifully golden. It's a convenient and satisfying dish perfect for a cosy dinner, ready in under an hour.
Ingredients
- 1 lb boneless skinless chicken breast, cut into bite-size pieces
- 2 cups frozen mixed vegetables, thawed, drained (carrots, corn, green beans, peas)
- 1 (10 ounce) container Philadelphia Savory Garlic Cooking Creme
- 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
Method
- Preheat your oven to 400°F.
- Place the chicken pieces in a large nonstick skillet. Cook for 5 to 6 minute, stirring, until the chicken is lightly browned. Add the thawed vegetables and cook for 1 to 2 minute more until they are hot. Mix in the cooking creme, then transfer the filling to a 9-inch pie plate.
- Lay the pie crust over the filling. Press and crimp the edges to seal. Use a knife to cut a few slits in the top of the pastry. Put the pie plate onto a baking sheet.
- Bake for 25 to 30 minute or until the crust is a deep golden brown.
- You can use 2 cups of chopped cooked ham instead of the chicken.
Nutrition (per serving)
Sodium243200 mg
Recipe details
CategoryPot Pie
AuthorPhilly Cooking Creme
