1 tub (250g) philadelphia herb&garlic cream cheese spread
1 can (10 oz) 25% less sodium chicken broth (or thicker)
2 cups frozen peas, carrots, beans and corn, thawed
1 refrigerated ready-to-use pie crust (1/2 of 425g pkg)
1 egg, beaten
Instructions
400. Melt margarine in large saucepan on medium heat. Add onions, cook and stir 5 minutes.
Stir in mushrooms, cook 10 to 12 minutes or until lightly browned, stirring occasionally. Add
chicken, cook and stir 5 minutes or until done. Stir in cream cheese spread and broth; cook
3 minutes or until cream cheese is completely melted. Stir in vegetables.
Spoon into casserole sprayed with cooking spray and brushed with egg. Brush top of
chicken mixture 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 minutes or until crust in golden brown.
Originally Submitted
11/16/2009
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