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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This easy chicken pot pie is filled with lots of chicken chunks and veggies in a creamy herb and garlic sauce. Ingredients:
1 pound boneless skinless chicken breasts, cut into bite-size pieces |
2 cups frozen mixed vegetables (carrots, corn, peas), thawed |
1 (270 g) tub philadelphia herb & garlic cooking creme cream cheese product |
1 (9 inch) ready-to-use refrigerated pie crust |
Directions:
1. Heat oven to 400 degrees F.
2. Cook and stir chicken in large nonstick skillet on medium heat 6 to 7 min. or until lightly browned. Add vegetables and Cooking Creme; cook and stir 1 to 2 min. or until heated through.
3. Transfer to 9-inch pie plate sprayed with cooking spray. Cover with crust; seal to edge of pie plate with fork. Cut several slits in crust. Place on baking sheet.
4. Bake 30 min. or until golden brown.
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