Comida Kraft
Recipe Box

Savory Chicken Pot Pie

Prep Time
20
min.
Total Time
50
min.
Servings

8 servings

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

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 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 powder.
  • Spoon into 9-inch pie plate. Whisk egg and milk in medium bowl until blended. Add baking mix; stir just until moistened. Spread over chicken mixture. Place pie plate on baking sheet.
  • Bake 25 to 30 min. or until golden brown.

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

Serving Suggestion

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

Substitute

Substitute turkey for the chicken.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 300
Total fat 16g
Saturated fat 8g
Cholesterol 110mg
Sodium 380mg
Carbohydrate 16g
Dietary fiber 2g
Sugars 3g
Protein 21g
% Daily Value
Vitamin A 25 %DV
Vitamin C 4 %DV
Calcium 8 %DV
Iron 8 %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 4 out of 5 by from I have to admit I was worried when I made this recipe that my boyfriend would not like this because... I have to admit I was worried when I made this recipe that my boyfriend would not like this because of the large amount of cream cheese (and he doesn’t like sweet tasting dinners). But he actually loved it and so did I! I did make some changes by using pre-cooked frozen chicken tenders (which made this super fast) and adding Cheddar Cheese and some garlic powder to the top of the pie about half way through cooking and I thought the crust turned out wonderful. When I make it next I will actually use 1 ½ Cups of broth and I will use 6 oz. Of cream cheese instead of all 8 oz. (I found the filling to be a little to sweet and rich). Other than those small changes it was definitely a hit!
Date published: 2010-12-16
Rated 4 out of 5 by from so good, I added a little more stock after reading the reviews. so good, I added a little more stock after reading the reviews. I added a little to much but it was good. I also cubbed three potatos and mixed in with the veggies to give it a hearty feel. It fed my family of 5 but didn't leave any leftovers and I like to send my husband left overs for lunch, also I would have loved to have some for lunch the next day. I bought the stuff to make this again but I will double the amount so we can have more. Also, my 3 kids are little so if you had teenagers you might want to make some extra. This wiil be made alot at our home!
Date published: 2012-01-20
Rated 4 out of 5 by from After reading all the reviews, made a few changes and, like some others, there were no leftovers! 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.
Date published: 2012-04-19
Rated 3 out of 5 by from This was a good recipe but my ingredients were a little off because 3 cups of chicken seemed like... This was a good recipe but my ingredients were a little off because 3 cups of chicken seemed like too much. Next time I would add more veggies. I added more broth but only used 6 oz of neufatel (sp?)cheese because it seemed too rich. I would use all 8 oz next time. The crust was a little confusing because it was hard to tell how thick it would turn out. I didn't use the full amount of batter and would probably use even less next time.
Date published: 2010-02-05
Rated 5 out of 5 by from Made this for dinner tonight & my husband loved it! Made this for dinner tonight & my husband loved it! I made a few adjustments after reading other reviews. Used 1 cup of broth & used potatoes,corn,carrots & peas. I also seasoned my chicken with paprika,salt,pepper,cayenne & garlic powder while cooking. I added cheddar cheese to the all purpose baking mix that I made. It was really good & will definitely be added to my rotation!
Date published: 2016-03-15
Rated 4 out of 5 by from This is a great way to spice up plain old chicken! This is a great way to spice up plain old chicken! To make a more traditional recipe I used peas for the vegetable and added salt and pepper to the cream cheese mixture. I also took the advice of lower the temperature to 375 degrees and added about 5-10 minutes to the cooking time. This way it did bake completely and brown perfectly on the top!
Date published: 2010-06-09
Rated 5 out of 5 by from So good and easy. So good and easy. You don't even have to mix the baking mix too much, to get a nice crumbly texture. I used more chicken stock and less cream cheese(almost a 50/50 ratio) than the recipe says for a more liquid texture. The sauce will thicken in the oven. This has a homemade flavor that is super cozy and comfy.
Date published: 2011-09-01
Rated 3 out of 5 by from I would make this recipe again however, with a couple of changes. 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.
Date published: 2013-03-19
  • y_2016, m_12, d_6, h_1
  • bvseo_bulk, prod_bvrr, vn_bulk_0.0
  • cp_1, bvpage1
  • co_hasreviews, tv_15, tr_44
  • loc_en_US, sid_113686, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
  • clientName_khcrm

K:2338v1:113686

>