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Playing Paula Deen's Creamy Chicken Pot Pie


  • 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
  • 2 cups frozen mixed vegetables (carrots, corn, green beans, peas) thawed and drained
  • 1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Crme
  • 1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)


Serves: 8 Servings


Heat oven to 400.

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 crme; spoon into 9-inch pie plate.

Cover with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet.

Bake 25 to 30 min. or until golden brown.

You can choose to substitute 2 cups chopped cooked ham for the chicken.