Because what says "feel good food" more than  Creamy Chicken Pot Pie? That's right.. nothin!

It's fast, it's yummie and even my 5 year old loved it!

I randomly found this recipe on AllRecipes and decided to give it a go. When I bought the tube of Philadelphia Savory Garlic Cooking Creme, I found the recipe was actually one that was included on the tub!

Creamy Chicken Pot Pie from (and from Philadelphia Creme Cheese)


  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
  • 1 (10 ounce) tub PHILADELPHIA Savory Garlic Cooking Creme
  • 1/2 (14.1 ounce) package ready-to-use refrigerated pie crust


  1. Heat oven to 400 degrees F.
  2. Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 min. or until chicken is lightly browned. Add vegetables; cook 1 to 2 min. or until heated through. Stir in cooking creme; spoon into 9-inch pie plate.
  3. Cover with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet.
  1. Bake 25 to 30 min. or until golden brown.

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