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Creamy Philly Chicken Pot Pie

Name: Creamy Philly Chicken Pot Pie
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 servings, 1/8 recipe (203 g) each
Ingredients: 1 Tbsp. non-hydrogenated margarine; 1 large onion, chopped; 1/2 lb. (225 g) mushrooms, quartered; 1-1/2 lb. (675 g) boneless skinless chicken breasts, cut into bite-size pieces; 1 cup Philadelphia Herb & Garlic Cream Cheese Product; 3/4 cup 25%-less-sodium chicken broth; 2 cups frozen peas and carrots, thawed; 1 refrigerated ready-to-use pie crust (1/2 of 425-g pkg.); 1 egg, beaten

16 Review(s)

1 Hr 10 Min

Prep : 15 Min Cook: 55 Min

A comforting dish that will become a family favourite.

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8 Servings

Original recipe yields 8 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1 Tbsp. non-hydrogenated margarine

1 large onion, chopped

1/2 lb. (225 g) mushrooms, quartered

1-1/2 lb. (675 g) boneless skinless chicken breasts, cut into bite-size pieces

1 cup Philadelphia Herb & Garlic Cream Cheese Product

3/4 cup 25%-less-sodium chicken broth

2 cups frozen peas and carrots, thawed

1 refrigerated ready-to-use pie crust (1/2 of 425-g pkg.)

1 egg, beaten

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How do I make it ?

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Step 1

Heat oven to 400ºF.

Step 2

Melt margarine in large saucepan on medium heat. Add onions; cook and stir 5 min. Stir in mushrooms; cook 10 to 12 min. or until lightly browned, stirring occasionally. Add chicken; cook and stir 5 min. or until done. Stir in cream cheese product and broth; cook 3 min. or until cream cheese is completely melted. Stir in vegetables.

Step 3

Spoon into 9-inch round 1.4-L casserole sprayed with cooking spray. Brush top of chicken mixture and inside of dish with egg. Cover with pie crust; gently press edge of crust onto side of dish to seal. Brush crust with remaining egg. Cut slits in crust to permit steam to escape.

Step 4

Bake 25 to 30 min. or until crust is golden brown.

Kraft Kitchen Tips!

Variation

Prepare using a thawed frozen deep-dish pie shell. Invert pie shell over filling in casserole, flute edge and bake as directed.

Note

If using a casserole dish with a diameter larger than 9 inches, roll out pie crust on lightly floured surface to fit top of casserole before using as directed. Or, if using a casserole with a smaller diameter, cut crust to fit top of casserole. If desired, cut pastry trimmings into desired shapes, then use to decorate top crust before baking as directed.

Nutrition

Calories

350

Calories From Fat

% Daily Value

Fat 18 g

Saturated fat 8 g

40 %

Cholesterol 85 mg

Sodium 430 mg

18 %

Carbohydrate 21 g

Fibre 2 g

Sugars 5 g

Protein 25 g

Vitamin A

40 %

Vitamin C

10 %

Calcium

6 %

Iron

10 %

Servings

8 servings, 1/8 recipe (203 g) each

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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