Comida Kraft
Recipe Box

Homestyle Chicken Pot Pie

Homestyle Chicken Pot Pie is rated 4.086206896551724 out of 5 by 58.
Prep Time
20
min.
Total Time
50
min.
Servings

6 servings

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.

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What You Need

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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.

Serving Suggestion

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

Special Extra

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 370
Total fat 22g
Saturated fat 9g
Cholesterol 70mg
Sodium 400mg
Carbohydrate 22g
Dietary fiber 1g
Sugars 2g
Protein 21g
% Daily Value
Vitamin A 20 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 10 %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 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 2 out of 5 by 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 from It was good. It was good. After reading the reviews - decided to do a top and bottom crust. Bottom crust was a little doughy. Next time I'll precook a few mins while I prep the filling. I also added in half a can of cream of chicken with the garlic sauce and a handful of shredded cheddar cheese. Used turkey sliced thick from the deli counter that I cubed up into bite sized pieces.
Date published: 2011-12-17
Rated 4 out of 5 by 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 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 5 out of 5 by from Absolutely delicious! Absolutely delicious!!! I was a bit concerned because the store was out of the Savory Garlic Cooking Cream but I used the Original Cooking Cream and added about 1/4 tsp garlic powder and seasoned the chicken with McCormick's Perfect Pinch Original Chicken seasoning. Absolutely delicious and easy! Also, I used a bottom crust as well :)
Date published: 2011-12-20
Rated 2 out of 5 by 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
Rated 5 out of 5 by from I read all the reviews before I made my first pie...and would agree with some of the previous... I read all the reviews before I made my first pie...and would agree with some of the previous suggestions! Start with a rotisserie chicken, add a can of cream of chicken soup and definitely 2 pie crusts (one on the top and bottom). The flavor is great and definitely a huge hit in my family!
Date published: 2013-01-29
  • 2016-08-23T10:20CST
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