Monday, June 15, 2009

Creamy Chicken Pot Pie

We had this twice last week...sooo easy!

PREP 10 min.
TOTAL 40 min.
MAKES 8 servings
what you need
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
½ cup chicken broth
1 lb. cooked Tyson® boneless skinless chicken breasts, cubed (about 3 cups)
16 oz. frozen mixed vegetables, thawed
½ tsp. garlic salt
1 egg
½ cup milk
1 cup all-purpose baking mix
make it
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 and milk in 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.
* Cost per serving is based on approximate costs of ingredients

1 comment:

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