Creamy Chicken Pot Pie

We are in the depths of winter, miladies, so let’s bring on the comfort food. This is the easiest chicken pot pie you’ll ever make, trust me!

A few years ago, Philadelphia Cream Cheese put out a line of cooking crème, but I guess they didn’t do too well because I can’t find them anymore. This recipe originally called for their garlic cooking crème, but I’ve managed to make the same result with cream cheese, milk, and garlic powder. So, I threw away that old recipe and wrote up a new one using these beautiful recipe cards that my milady friend Bryn gave me! Aren’t they so vintage and cute?!


1 lb. rotisserie chicken

2 cups frozen mixed vegetables, thawed and drained**I used a Cascadian Farms 16 oz bag.**

1 pie crust (half a package)

1 8 oz tub Original Philadelphia Cream Cheese, softened

2 Tbsp milk

1/2 Tbsp garlic powder


Heat oven to 400 degrees.

Mix cream cheese, milk and garlic powder until well blended.

Add veggies to a large skillet, then add cream cheese mixture and cook 1 to 2 minutes until heated through. Add chicken and stir well. Cook another minute or so.

Spoon into a 9 inch pie plate. Cover with pie crust and flute the edges. Place on a baking sheet and cook 25 to 30 minutes.




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