Creamy Chicken Pot Pie

Creamy Chicken Pot Pie
Creamy Chicken Pot Pie might be just the main course you are searching for. This recipe serves 6. One serving contains 532 calories, 25g of protein, and 37g of fat. Head to the store and pick up philadelphia cheese and herb cooking creme, rotisserie chicken, ready-to-use pie crust, and a few other things to make it today. To use up the mixed vegetables you could follow this main course with the Pumpkin Pie Dessert as a dessert. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

1
Heat oven to 400°F.Warm chicken in large nonstick skillet on medium heat 3 to 4 minutes, stirring occasionally until chicken heated through.
Ingredients you will need
Whole ChickenWhole Chicken
Equipment you will use
Frying PanFrying Pan
OvenOven
2
Add vegetables; cook 1 to 2 minutes. Stir in cooking creme; spoon into 9-inch pie plate.Cover with refrigerated pie crust; seal and flute edge.
Ingredients you will need
Refrigerated Pie CrustRefrigerated Pie Crust
Cooking CremeCooking Creme
VegetableVegetable
3
Cut several slits in crust.
Ingredients you will need
CrustCrust
4
Place pie plate on baking sheet.
Equipment you will use
Baking SheetBaking Sheet
5
Bake 25 to 30 min. or until golden brown.
Equipment you will use
OvenOven
DifficultyMedium
Ready In40 m.
Servings6
Health Score7
Magazine