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Creamy Chicken Pot Pie
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Creamy Chicken Pot Pie

48 Minutes
30 Min Prep
48 Min Cook
Chicken pot pies don't get much easier than this five-ingredient wonder. We used refrigerated crescent roll dough for the crust—just for extra convenience!
What You Need
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8 servings
Original recipe yields 8 servings
2 lb. boneless skinless chicken breast s, cut into bite-size pieces
5 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
2 tubs (8 oz. each) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
1/4 cup milk
1 can (8 oz.) refrigerated crescent dinner rolls
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Let's Make It
1
Heat oven to 375°F.
2
Cook and stir chicken in 2 batches, in large nonstick skillet on medium heat 5 to 6 min. or until evenly browned. Add chicken and vegetables; cook 2 to 3 min. or until heated through. Stir in reduced fat cream cheese and milk until blended; spoon into 13x9-inch baking dish.
3
Separate dough into triangles; arrange in single layer over chicken mixture.
4
Bake 16 to 18 min. or until golden brown.
Kitchen Tips
Serving Suggestion
Serve with a mixed green salad and glass of fat-free milk.
Substitute
Prepare using your favorite frozen vegetables or vegetable blend, such as broccoli, cauliflower and carrots.
Nutrition
Calories
420
Calories From Fat
0
% Daily Value*
Total Fat 19g
24%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 105mg
35%
Sodium 620mg
27%
Total Carbohydrates 27g
10%
Dietary Fibers 2g
7%
Sugars 9g
18%
Protein 33g
66%
Vitamin A
35%
Vitamin C
4%
Calcium
10%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* 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.
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