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Creamy PHILLY Chicken Pot Pie

Creamy PHILLY Chicken Pot Pie recipe
average rating

4.2 6
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prep time
15 min
total time
1 hr 10 min
makes
8 servings, 1/8 recipe (203 g) each
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What You Need

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 tub (250 g) Philadelphia Herb & Garlic Cream Cheese Spread
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

Make It

HEAT oven to 400ºF.

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 spread and broth; cook 3 min. or until cream cheese is completely melted. Stir in vegetables.

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.

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

kraft kitchens 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.
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