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Creamy PHILLY Chicken Pot Pie

Rated as 4.38 out of 5 Stars

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

1 h 10 m servings 353 cals
Original recipe yields 8 servings

Directions

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  • Prep

  • Ready In

  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 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.
  3. 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.
  4. Bake 25 to 30 min. or until crust is golden brown.

Nutrition Facts


Per Serving: 353 calories; 19.7 g fat; 18.7 g carbohydrates; 26 g protein; 103 mg cholesterol; 388 mg sodium. Full nutrition

Reviews

Read all reviews 15
  1. 16 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This recipe was great! I modified slightly with salt and pepper, added extra garlic and herb cream cheese for thickening, less chicken broth and mixed vegetables instead of peas and carrots only...

Most helpful critical review

I followed this recipe to a T, but it never thickened up. Ultimately, I was left with chicken soup. Is there something missing from the recipe... perhaps a thickening ingredient?

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I followed this recipe to a T, but it never thickened up. Ultimately, I was left with chicken soup. Is there something missing from the recipe... perhaps a thickening ingredient?

This recipe was great! I modified slightly with salt and pepper, added extra garlic and herb cream cheese for thickening, less chicken broth and mixed vegetables instead of peas and carrots only...

I made this for some friends that were over and everyone enjoyed it. I served it with a salad. I used corn in place of the mushrooms. While I was prepping the filling, I felt it was too thin,...

Delish! The only change I made was to not use the herb cream cheese, instead I added my own herbs including garlic powder and a bit of celery salt. Other than that, I followed the directions exa...

This was so good, i added some flour just to thicken it more and i seasoned the chicken with roasted chicken seasoning

Good, but I had to thicken quite a bit with flour. I didn't use mushrooms, (we don't care for their taste) but followed the recipe as stated.

I loved this!!! They didn't have the herb and garlic so I just used herb I believe. Turned out great!

Excellent!!! I cut the recipe in half (cooking for two) and made individual pies. I didn't have chicken breast, but I had boneless chicken thighs, so the meat was very tender. I also used puff p...

DELICIOUS! I did mess up and accidentally bought the 'Italian Herb' cooking cream instead of the Herb and Garlic cream cheese spread (I have no idea what I was thinking), but it was a great mist...