Creamy PHILLY Chicken Pot Pie

Creamy PHILLY Chicken Pot Pie

Philadelphia Cream Cheese 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 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

Philadelphia Cream Cheese Instructions
  • 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
The Philadelphia Cream Cheese recipe of chicken pot pie is ready to serve...nice and delicious ! Enjoy !

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