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Creamy PHILLY Chicken Pot Pie Recipe

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This recipe for Creamy PHILLY Chicken Pot Pie is from Alex's Taste Buds, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp. non-hydrogenated margarine
1 large onion, chopped
1/2 lb. (225 g) mushrooms, quartered
1-1/2 lb. (675 g) boneless skinless chicken breasts, cut into bite-size pieces
1 cup Philadelphia Herb & Garlic Cream Cheese Product
3/4 cup 25%-less-sodium chicken broth
2 cups frozen peas and carrots, thawed
1 refrigerated ready-to-use pie crust (1/2 of 425-g pkg.)
1 egg, beaten
Directions:
Directions:
Heat oven to 400ºF.


Melt margarine in large saucepan on medium heat. Add onions; cook and stir 5 min. Stir in mushrooms; cook 10 to 12 min. or until lightly browned, stirring occasionally. Add chicken; cook and stir 5 min. or until done. Stir in cream cheese product and broth; cook 3 min. or until cream cheese is completely melted. Stir in vegetables.


Spoon into 9-inch round 1.4-L casserole sprayed with cooking spray. Brush top of chicken mixture and inside of dish with egg. Cover with pie crust; gently press edge of crust onto side of dish to seal. Brush crust with remaining egg. Cut slits in crust to permit steam to escape.


Bake 25 to 30 min. or until crust is golden brown.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 mins

 

 

 

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