Monday, June 6, 2011

Creamy Chicken Pot Pie

 Cook up a storm in your kitchen with this great Creamy Chicken Pot Pie recipe from Better Homes & Gardens

1 pound 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 degrees 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.
Substitute 2 cups chopped cooked ham for the chicken.

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