Tuesday, January 11, 2011

THE BEST Chicken Pot Pie Recipe

Well, the best I have ever had!

  • 1 tablespoon non-hydrogenated margarine
  • 1 small/med onion, chopped
  • 1/2 pound mushrooms, quartered (you may used canned)
  • 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
  • 1 tub Philadelphia Herb & Garlic Cream Cheese Spread OR use 8 oz of plain cream cheese and season with diced or roasted garlic and herbs of your choosing
  • 3/4 cup  chicken broth
  •   1.5 cups fresh or frozen peas and carrots OR 1/2 can of green beans and 1/2 can of carrots (use what you like)
  • 1 refrigerated ready-to-use pie crust
  • 1 egg, beaten


  1. Heat oven to 400 degrees F.
  2. Melt margarine in large saucepan on medium heat. Add onions; cook and stir 5 min. Stir in mushrooms; cook 8 to 10 min. or until lightly browned, stirring occasionally. Add chicken; cook and stir 5 min. or until done. You can season your chicken breasts any way you prefer.  Stir in cream cheese spread and broth; cook 3 min. or until cream cheese is completely melted. Stir in vegetables.
  3. Place bottom pie c rust in pie plate and brush with beaten egg.  Spoon mixture onto top of bottom pie crust.  Cover with top pie crust; gently press edge of crust onto other dish/side of dish to seal. Brush crust with remaining egg. Cut slits in crust to permit steam to escape. Cover pie crust with aluminum foil or an aluminum shield.
  4. Bake 25 to 30 min. or until crust is golden brown.  Remove foil or crust shield after 15 min.  Let rest for 5-10 minutes before serving.

Hint: If you don't have an aluminum pie crust shield, you need one pronto! I hate messing with covering my crust with foil.


1 comment:

Elise said...

Mindi - thanks so much for the tip on the pie crust shield. I bought one, and I love it!!