Comida Kraft

Recipe Box

Ingredients

Make It

Reviews Meet our Tastemakers

Homestyle Chicken Pot Pie

View All Images Add a Photo

Recipe by Kraft

Prep Time

20
min.

Total Time

50
min.

Servings

6 servings

Take less than an hour to make our Homestyle Chicken Pot Pie. Grandma will be jealous that your Homestyle Chicken Pot Pie takes less time than her recipe!

What You Need

Showing deals in -1, -1 -1

Show Deals

Change Zip

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.)

Select All

Add To Shopping List

Make It

Tap or click steps to mark as complete

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.

Add to Recipe Box

View Recipe Card

Special Equipment Needed

TBA

Kitchen Tips
Nutrition

Serving Suggestion

Serve with a mixed green salad and glass of fat-free milk.

Foil Tip Pie

Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.

Substitute

Substitute 2 cups chopped cooked ham for the chicken.

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.

Servings

6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories	350

Total fat	20g
Saturated fat	9g
Cholesterol	65mg
Sodium	360mg
Carbohydrate	24g
Dietary fiber	2g
Sugars	5g
Protein	17g
% Daily Value
Vitamin A	100 %DV
Vitamin C	0 %DV
Calcium	6 %DV
Iron	6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by AlabamianAmy from My husband LOVES this recipe! My husband LOVES this recipe! :) I use two pie crusts: one on top, one on bottom, and just don't use quite all of the filling. Make sure you put that baking sheet under it though, because you will have drips!

Date published: 2011-11-29

Rated 2 out of 5 by caryn.rominger from This was not that good...I would have to say below average for a chicken pot pie. This was not that good...I would have to say below average for a chicken pot pie. I thought I'd try it out because I bought the cooking cream. On a scale of 1 to 10 for chicken pot pies, this was a 3. I used a rotisserie chicken to save time. It was definitely quick and very easy. However, very dry and bland...NO flavor. I will stick to my own recipe for chicken pot pie.

Date published: 2011-03-05

Rated 4 out of 5 by bradandemilyrobb from After making this the first time, I went back and read other reviews. After making this the first time, I went back and read other reviews. The next time, I used two crusts and added some chicken broth. We boiled the chicken once, and will probably grill it next time. Was very easy and everyone enjoyed it. Would highly recommend adding the second crust and broth - just a couple of ounces makes a much improved difference.

Date published: 2012-10-23

Rated 5 out of 5 by rolittam from My family and I loved this recipe. My family and I loved this recipe. I'd never made a chicken pot pie. I used two frozen deep dish pie shells (one for a bottom shell and one for the top). I've always liked a top and bottom to chicken pot pies. The next time I will wrap the rim and bake a little while longer. Some parts of the crust weren't cooked very well. Nonetheless, it was a huge success in my household (even with my 2 1/2 yr old)!

Date published: 2011-02-23

Rated 4 out of 5 by rmcclimond from After reading the reviews prior to making this, I made a lot of changes. After reading the reviews prior to making this, I made a lot of changes. I added a can of cream of chicken soup, 1/2 a bag of diced potatoes with onion, vegetable broth, poultry seasoning, cumin, rosemary, salt, pepper, and a bottom crust.

Date published: 2012-05-16

Rated 4 out of 5 by bafinaire from Quick and easy, crust came out very well on the top, kind of undercooked along the sides and bottom,... Quick and easy, crust came out very well on the top, kind of undercooked along the sides and bottom, may pre-bake the bottom slightly before putting in the filling. Will salt and pepper the chicken next time.

Date published: 2011-03-23

Rated 5 out of 5 by efendi from I altered the recipe slightly. I altered the recipe slightly. I added in celery, fresh parsley, fresh sage, diced mushrooms and two Knorr condensed chicken bullion. I wanted to make to make sure it had good flavor. I made my own pie crust using King Arthur's pastry flour. The crust was savory and flakey. The whole recipe turned out perfect! No more Marie Calendars for me.

Date published: 2012-12-03

Rated 2 out of 5 by Avoidduplicity from I love chicken pot pie and pride myself on making a very good pie. I love chicken pot pie and pride myself on making a very good pie. I decided to try this recipe because it was so simple. I thought it was terrible. It didn't taste like chicken pot pie at all. The garlic in the creme was too strong and overpowering. It was pretty bland aside from the garlic taste. Thumbs down.

Date published: 2011-03-07