Wednesday, November 16, 2011

Philly Cooking Creme: Creamy Chicken Pot Pie

I don't know if you can even call this recipe semi-homemade!  The Philadelphia Cooking Cremes were on sale at the grocery store recently.  We picked up a couple, since I kept seeing different ads with recipes for using them.  I figured they would come in handy on a busy work night.  Well, since there aren't any more busy work nights for me, I figured I'd use one and make room in the fridge!  The recipe was quick and easy, you just have to leave enough time for it to bake in the oven.  Unfortunately, this isn't the type of recipe that you can pre-make the night before so it's ready for the oven when you get in. 

Right out of the oven. 

Creamy Chicken Pot Pie

Prep time: 10 minutes
Total time: 48 minutes
6 servings

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

  1. Heat oven to 400°F.
  2. Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 min. or until chicken is lightly browned. Add vegetables; cook 1 to 2 min. or until heated through. Stir in cooking creme; spoon into 9-inch pie plate.
  3. Cover with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet.
  4. Bake 25 to 30 min. or until golden brown.

Family Rating: The kids didn't love it, but they did eat all of what they were given, so that automatically gives it a 1 thumb up!

No comments:

Post a Comment