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Creamy Chicken Pot Pie

Makes: 6 servings
Prep 10 mins Start to Finish 48 mins
Creamy Chicken Pot Pie
Ingredients
  • 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  ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
Directions

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.

From the Test KitchenSubstitute:
  • Substitute 2 cups chopped cooked ham for the chicken.
Nutrition Facts (Creamy Chicken Pot Pie)
  • Servings Per Recipe 6,
  • cal. (kcal) 350,
  • Fat, total (g) 19,
  • chol. (mg) 65,
  • sat. fat (g) 7,
  • carb. (g) 21,
  • fiber (g) 1,
  • sugar (g) 3,
  • pro. (g) 22,
  • vit. A (RE) 155,
  • vit. C (mg) 2,
  • calcium (mg) 81,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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