This recipe is extremely easy! And tasty! I made this for my family tonight and they loved it. My three year old who normally eats like a bird, asked if she could have more when she cleaned her plate! That was a first.
Prep Time: 10 minutes Total Time: 48 minutes
Makes: 6 servings
What you need:
– 1lb of Boneless Skinless Chicken Breast cut into bite size pieces
– 2 cups of Frozen Mixed Veggies ( corn, carrots, green beans, peas) thawed, drained
– 1 tub (10 oz) PHILADELPHIA Savory Garlic Cooking Creme
– 1 Ready-To-Use Refrigerated Pie Crust
Heat the oven to 400
Cook and stir chicken in a large nonstick skillet on medium heat 5-6 minutes or until chicken is light brown. Add veggies and cook for another 1-2 minutes. Stir in cooking creme and spoon into a 9 inch pie plate.
Cover with crust; seal and flute edge. Cut several slits in crust. Place pie on baking sheet.
Bake 25-30 minutes or until golden brown.
This recipe is so easy, affordable, and awesome! I don’t usually love Chicken pot pie because of the bread overload, but the pie crust is a perfect compromise. It’s light, and delicious.
-This recipe was on on the cooking creme container along with a few others that I plan to try out.