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Main dishes

Homestyle Chicken Pot Pie

Homestyle Chicken Pot Pie recipe
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:
20 min
total:
50 min
servings
total:
6 servings
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What You Need

1
tub  (8 oz.) PHILADELPHIA Cream Cheese Spread
1/4
cup  milk
1
tsp.  garlic powder
1/4
tsp.  dried thyme leaves
1
lb.  boneless skinless chicken breasts, cut into bite-size pieces
2
cups  frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
1
 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

Make It

HEAT oven to 400°F.

MIX cream cheese spread, milk and seasonings until blended. 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 cream cheese mixture; 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 cream cheese mixture; 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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