Saturday, April 9, 2011

Chicken Pot Pie Recipe - Italian Herb Style

I picked up a container of this new Philadelphia Cooking Creme (that I had several coupons for) and whipped up this chicken pot pie for dinner tonight.  I combined two different recipes from the Philadelphia website and this is what I came up with.  I based it off of this recipe -


Ingredients -

-4 Tysons's Perfect Portions Chicken breasts - cut into bite size pieces

-1 cup frozen mixed vegetables

-1 cup frozen broccoli florets

-1 cup shredded cheddar cheese

-1 tub Philadelphia Italian Herb or Savory Garlic cooking creme (I meant to grab the garlic one as the original recipe called for it but ended up with the Italian Herb flavor).

-1 ready to use refrigerator pie crust - 1/2 of the package

Directions -

-Preheat your oven to 400 degrees

-Cook the chicken in a large nonstick skillet on medium heat until lightly browned. 

-Add the vegetables.  Cook 1 to 2 minutes. 

-Add the cooking creme and the shredded cheese until melted.  Spoon into a greased 9 in pie plate.

-Cover with the crust, seal and flute the edge.  Cut several slits in the crust.  Place the pie plate on a baking sheet (in case it bubbles over).  I had a slight issue with my pie crust...that is why it looks horrendous.

-Bake 25-30 minutes or until golden brown.

Our Reactions -

My husband and I liked it.  It was quick and easy and I think it will make good leftovers for tomorrow's lunch.  It didn't have that gravy taste like a traditional pot pie.

I featured my recipe here -

The Girl Creative


Jami said...

We love chicken pot pie at our house! I hope you stop by the Tuesday To Do party and share it!


Little Brick Ranch said...

This looks wonderful...let's face it - ANYTHING with a crusty top like that is amazing!! Great for leftovers!! If you get a sec, pop on over to Foodie Friday and link up! Oh, and I found you at The Girl Creative. :)