Ingredients Jump to Instructions ↓

  1. 1 tablespoon non-hydrogenated margarine

  2. 1 large onion, chopped

  3. 1/2 pound mushrooms, quartered

  4. 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces

  5. 1 (250 g) tub PHILADELPHIA Herb & Garlic Cream Cheese Spread

  6. 3/4 cup 25%-less-sodium chicken broth

  7. 2 cups frozen peas and carrots

  8. 1 refrigerated ready-to-use pie crust

  9. 1 egg, beaten

Instructions Jump to Ingredients ↑

  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.


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