Homestyle Chicken Pot Pie

photo by:kraft

Great-grandma had to spend hours to make her version of this classic. You? Just under an hour. And it's just as creamy, hot and delicious as the original.

time

prep:

10 min

total:

48 min

servings

total:

6 servings

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What You Need

lb. boneless skinless chicken breasts, cut into bite-size pieces

cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained

tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme

ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

Make It

HEAT oven to 400°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.

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 in 425°F oven 1 hour 10 min. or until heated through.

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a cook

posted:9/29/2011

Just did not like the flavor mix. It is a major spin on chicken pot pie. If you like different flavors you may like this, but I like more tradional flavors.

heathergsargent

posted:8/30/2011

Delicious...my family loved this one!

EvaLou24

posted:6/12/2011

Sooooo easy! The only thing I would change would be to put the crust on the bottom too. I'm trying that next time. Otherwise, it was great!

crenebates

posted:5/15/2011

I loved this, but my bf thought it was a little dry. Next time I make it I might add a can of cream of chicken to it.

Ansiosa

posted:4/25/2011

I followed the recipe exactly and it was FANTASTIC!! I am not the greatest cook, but this dish looked AND tasted great!

cherrytf

posted:4/22/2011

Such a hit in the potluck party I attended. Making this again for Easter Sunday dinner with relatives

thedodsons

posted:4/12/2011

i used 3 cans chicken and 1 lb bag of veggies and it was good and easy i also accidently bought the wrong creme so i used the italin herb and cheese creme adn it was very good.

MOMRAT329

posted:4/7/2011

This was the most simple pot pie I have ever made. Everytime we have chicken or turkey , my family looks forward to homemade pot pie. This simple variation was quick, easy and delicious. I plan to make a couple ahead, as suggested, and freeze for later.

a cook

posted:4/5/2011

Yum! I still prefer my chicken pot pie from scratch, but this was so easy and quick. I added a crust to the bottom and baked it for 65 minutes. Came out perfect! Will make it again when I don't have time to do my other pot pie.

lizardeyes80

posted:3/25/2011

OMG! So good and so easy. My husband and I loved it so much I had to make it again two days later. Cooking creams are the best!