Creamy Chicken Pot Pie

This is a recipe I got from Kraft, but I modified it to make it my own. ***Quick Mix is my recipe for Bisquick. Sometimes I put this in a 9x13 pan, with 2 eggs, 3/4 c milk, and 2 c Quick Mix to make it more bready.

Photo by Tammy G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed

  • 1/2

    cup chicken broth

  • 3

    cups chopped cooked chicken

  • 1

    pkg. (16 oz.) frozen mixed vegetables, thawed

  • 1/2

    tsp. garlic salt

  • 1

    egg

  • 1/2

    cup milk

  • 2

    Tbsp melted butter

  • 1

    cup all-purpose baking mix (or Quick Mix)

Directions

HEAT oven to 400°F. COOK cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk. Stir in chicken, vegetables and garlic salt. SPOON into 9-inch pie plate. Beat egg, milk and butterin medium bowl with whisk until well blended; stir in baking mix just until moistened. Spoon over chicken mixture. Place pie plate on baking sheet. BAKE 25 to 30 min. or until golden brown.

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