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  1. Creamy PHILLY Chicken Pot Pie

Creamy PHILLY Chicken Pot Pie

01:10:00 8 servings, 1/8 recipe (203 g) each
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16 13 Reviews
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8 servings, 1/8 recipe (203 g) each

A comforting dish that will become a family favourite.

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Make It

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  • 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 product 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.


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


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.


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

Nutritional Information

Serving Size 8 servings, 1/8 recipe (203 g) each
Calories 350
% Daily Value
Total fat 18g
Saturated fat 8g
Cholesterol 85mg
Sodium 430mg
Carbohydrate 21g
Dietary fibre 2g
Sugars 5g
Protein 25g
Vitamin A 40 %DV
Vitamin C 10 %DV
Calcium 6 %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.

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