27 December 2012

Recipe: Creamy Chicken Pot Pie

Creamy Chicken Pot Pie
2 cans of chicken breast/or 2 chicken breasts (cooked)
2 cups mixed veggies
1 tub Philadelphia "savory garlic" cooking creme
2 refrigerated pie crust
1. Preheat oven to 450 degrees
2. **I had to cook two chicken breasts first, so on a piece of foil I put down two chicken breasts, sprinkled parsley over and diced up potatoes. Covered with another piece of foil, and allowed a vent to steam for about 45 minutes
3. Combined cooked veggies, shredded chicken, potatoes and cooking creme together
4. Set one pie crust into pie pan, spoon in mixture
5. Cover with pie crust, seal & flute
6. Bake 15-20 minutes, as directed on pie box!

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