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.