Savory Chicken Pot Pie

(47)

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photo by:kraft

When a chicken pot pie bubbles and oozes this much creamy comfort in every bite, you know you’re home.

time

prep:

10 min

total:

40 min

servings

total:

8 servings

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What You Need

pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed

1/2

cup chicken broth

cups chopped cooked chicken

pkg. (16 oz.) frozen mixed vegetables, thawed

1/2

tsp. garlic salt

egg

1/2

cup milk

cup all-purpose baking mix

Make It

HEAT oven to 400°F.

COOK cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk. Stir in chicken, vegetables and garlic salt.

SPOON into 9-inch pie plate. Beat egg and milk in medium bowl with whisk until well blended; stir in baking mix just until moistened. Spoon over chicken mixture. Place pie plate on baking sheet.

BAKE 25 to 30 min. or until golden brown.

Kraft Kitchens Tips

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

Substitute

Substitute turkey for the chicken.

Serving Suggestion

For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.

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a cook

posted:3/19/2013

I would make this recipe again however, with a couple of changes. I would use the Philadelphia Cooking Creme with Italian Herbs, instead of the regular cream cheese and increase the chicken broth to at least a cup. I felt that as prepared that the inside was more like a dip for crackers than a pot pie.

mamamiamandy

posted:3/4/2013

I made this tonight and I used canned chicken and canned veggies. It was okay but dry and not very flavorful, but my kids did like it! If I make it again I will use more broth and more spices.

SCLAWSON1975

posted:3/4/2013

My 17 year old made this. She added half cup of milk to make it a little creamier. The whole family really liked it.

njss2000

posted:1/3/2013

I used onion & chive cream cheese, 1/4 cup extra chicken broth, and a pinch of garlic salt to the topping. This was good but just not a favorite for me or the family so will not make again.

nrnorris

posted:10/11/2012

Very good. Make sure to season your chicken with your preferred seasonings, because the recipe does not have any seasoning. This was nice and creamy! Next time I am going to try 8 oz. of velveeta with 1/2 cup of milk, so it will be a creamy cheese flavor.

ColetteMinica

posted:8/3/2012

Made as the the recipe calls = not good. Made as the reviewer that put in the Italian Cheese & Herb cream cheese = EXCELLENT! I have made this four times following her add ons, and it's great! Good job!

Goweezie

posted:5/14/2012

I hate to say it but this recipe was not very good. It didn't taste like pot pie at all. Not much flavor and just blah.

a cook

posted:4/19/2012

After reading all the reviews, made a few changes and, like some others, there were no leftovers! Since some said it was bland, used Italian Cheese and Herb cream cheese, added 1/2 tsp salt and 1/4 tsp pepper, 1 tsp garlic powder (with parsley), and a "roast chicken seasoning packet". Used 2 cans of cream of chicken soup, in addition to 1 cup of chicken broth. Didn't have the "baking mix" so used a "corn bread mix" and sprinkled 1/2 cup shredded cheddar cheese over the top after taking it out of the oven. Reduced the temp to 375 for about 40 mins.

Livenlearn32

posted:3/22/2012

I was sceptical to make this based on other reviews, but my husband and I thought it was very good. I used an entire cup of chicken broth, but made everything else per the recipe. We thought it had great creamy/cheesy flavor.

smj7495

posted:3/10/2012

I agree with a previous poster that this was very bland. No flavor whatsoever. I will not be making this again.