Creamy Philly Chicken Pot Pie Recipes

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CHICKEN & BACON POT PIE



Chicken & Bacon Pot Pie image

Chicken pot pie is nearly always a guaranteed win. Add bacon, and your odds are even better. Add a cream cheese pie crust? That's a home run for sure!

Provided by My Food and Family

Categories     Home

Time 2h15m

Yield 8 servings

Number Of Ingredients 11

1 Foolproof PHILLY Pie Crust Recipe (see tip)
6 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
1/2 lb. sliced fresh mushrooms
1 baking potato (5 oz.), peeled, cut into 1/2-inch pieces
1 onion, chopped
1 carrot, chopped
2 cloves garlic, minced
2 Tbsp. flour
2-1/4 cups fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3 cups shredded cooked chicken

Steps:

  • Prepare dough for Foolproof PHILLY Pie Crust Recipe and refrigerate as directed.
  • Cook and stir bacon in Dutch oven or large deep skillet on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 2 tsp. drippings from pan.
  • Add vegetables and garlic to reserved drippings in pan; cook 5 min., stirring occasionally. Add flour; cook and stir 1 min. Gradually stir in broth. Bring to boil. Add cream cheese; cook and stir 1 min. or until cream cheese is completely melted and mixture is well blended. Remove from heat; stir in chicken. Spoon into 9-inch deep-dish pie plate sprayed with cooking spray; top with bacon.
  • Heat oven to 400ºF. Roll out pie crust dough into 10-inch round between 2 sheets of waxed paper; place over chicken mixture. Flute edge, sealing crust to edge of pie plate. Cut several slits in crust to allow steam to escape. Place on baking sheet.
  • Bake 40 min. or until golden brown, covering edge of crust with foil for the last 10 min. if necessary to prevent overbrowning.

Nutrition Facts : Calories 460, Fat 29 g, SaturatedFat 16 g, TransFat 0.5 g, Cholesterol 120 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g

4-INGREDIENT CREAMY CHICKEN POT PIE



4-Ingredient Creamy Chicken Pot Pie image

Make and share this 4-Ingredient Creamy Chicken Pot Pie recipe from Food.com.

Provided by Philly Cooking Creme

Categories     Pot Pie

Time 48m

Yield 6 serving(s)

Number Of Ingredients 4

1 lb boneless skinless chicken breast, cut into bite-size pieces
2 cups frozen mixed vegetables, thawed, drained (carrots, corn, green beans, peas)
1 (10 ounce) container Philadelphia Savory Garlic Cooking Creme
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

Steps:

  • HEAT oven to 400°F
  • COOK and stir chicken in large nonstick skillet on medium heat 5 to 6 minute or until chicken is lightly browned. Add vegetables; cook 1 to 2 minute or until heated through. Stir in cooking creme; spoon into 9-inch pie plate.
  • COVER with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet.
  • BAKE 25 to 30 minute or until golden brown.
  • Substitute: Substitute 2 cups chopped cooked ham for the chicken.
  • Nutrition Information Per Serving: 350 calories, 19g total fat, 7g saturated fat, 65mg cholesterol, 610mg sodium, 21g carbohydrate, 1g dietary fiber, 3g sugars, 22g protein, 15%DV vitamin A, 4%DV vitamin C, 8%DV calcium, 8%DV iron.

Nutrition Facts : Calories 265.1, Fat 9.7, SaturatedFat 2.9, Cholesterol 48.4, Sodium 243.2, Carbohydrate 24.6, Fiber 3.9, Sugar 1.1, Protein 20.2

CREAMY CHICKEN POT PIE



Creamy Chicken Pot Pie image

I got this recipe from my husband's step-grandmother and it is delicious and easy. I normally cut down on the ingredients because its just the 2 of us eating but it is so yummy and easy! I also use a frozen pie crusts and tear apart the crusts and put it and the chicken mixture in a pyrex dish-so much easier!!

Provided by Chef 495452

Categories     Savory Pies

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 cup onion, Chopped
1/2 cup flour
1 cup celery, Chopped
2 cups chicken broth
1 cup carrot (Chopped or Sliced)
1 cup potato, Diced
1/2 cup frozen green pea
1 cup half-and-half cream
1/3 cup butter or 1/3 cup margarine
1 teaspoon salt
1/4 teaspoon pepper
4 cups cooked chicken, Chopped
2 frozen pie crusts

Steps:

  • Sauté onion, celery, potatoes and carrot in butter for 10 minutes.
  • Add flour to sautéed mixture, stirring well; cook 1 minute, stirring constantly.
  • Combine broth and half and half, also add ½ cup water; gradually stir into vegetable mixture.
  • Cook over medium heat, stirring constantly, until thickened and bubbly.
  • Stir in salt and pepper.
  • Add chopped chicken, stirring well.
  • Pour chicken mixture into a greased shallow 2 quart casserole. Top with pastry pie crusts.
  • Cut slits to allow steam to escape.
  • Bake at 400 degrees for 40 minutes or until crust is golden brown.
  • ** I add a little bit more half and half and add some water because otherwise it thickens too much. Don't let it get too thick before you pour it in the container to bake. The first time I made this it was too thick and ended up being a little dry by the time we got to eat it. So when it starts to thicken, go ahead and combine chicken with it and put it into the oven.

Nutrition Facts : Calories 671.9, Fat 36.9, SaturatedFat 15.9, Cholesterol 112, Sodium 1103.9, Carbohydrate 50.5, Fiber 4.6, Sugar 4.1, Protein 33.2

CREAMY PHILLY CHICKEN POT PIE



Creamy PHILLY Chicken Pot Pie image

Garlic and herb cream cheese gives this chicken and vegetable pot pie big flavor and a deliciously creamy texture.

Provided by Allrecipes Member

Time 1h10m

Yield 8

Number Of Ingredients 9

1 tablespoon non-hydrogenated margarine
1 large onion, chopped
½ pound mushrooms, quartered
1 ½ pounds boneless skinless chicken breasts, cut into bite-size pieces
1 (250 g) tub PHILADELPHIA Herb & Garlic Cream Cheese Spread
¾ cup 25%-less-sodium chicken broth
2 cups frozen peas and carrots
1 refrigerated ready-to-use pie crust
1 egg, beaten

Steps:

  • Heat oven to 400 degrees F.
  • Melt margarine in large saucepan on medium heat. Add onions; cook and stir 5 min. Stir in mushrooms; cook 10 to 12 min. or until lightly browned, stirring occasionally. Add chicken; cook and stir 5 min. or until done. Stir in cream cheese spread and broth; cook 3 min. or until cream cheese is completely melted. Stir in vegetables.
  • Spoon into 9-inch round 1.4-L casserole sprayed with cooking spray. Brush top of chicken mixture and inside of dish 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 min. or until crust is golden brown.

Nutrition Facts : Calories 353 calories, Carbohydrate 18.7 g, Cholesterol 102.8 mg, Fat 19.7 g, Fiber 2.7 g, Protein 26 g, SaturatedFat 2.7 g, Sodium 387.7 mg, Sugar 2.9 g

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