Everyone has had chicken pot pie at some time or another. This dish is not exactly chicken pot pie, but you could say it was inspired by the classic. And in my opinion (and my husband’s), this is WAY better than any chicken pot pie I’ve ever had! I think the key is the cream cheese. Let’s face it, cream cheese will make anything taste better.
First you should know that this dish is REALLY filling. We had sides to go along with it and didn’t even touch them because this dish is so hearty. Plus, this pie is chocked full of chicken, corn, and broccoli, so it’s really already a full meal by itself! The filling is so creamy and delicious, I ate it straight out of the bowl and didn’t want to stop! I’m glad I restrained myself though, because it was really amazing baked inside the pie crust.
This was one of our favorite new meals, and it’s so easy I can make it on a regular basis! I actually am already looking for another chance to make it again. Next time you’re thinking of making chicken pot pie, trash that idea and make this instead!
- 8 oz. cream cheese
- 4 Tbsp. butter
- 1/4 tsp. onion powder
- 1/4 tsp. garlic salt
- 1 1/2 cups cooked and shredded chicken (rotisserie chicken works great!)
- 1 1/2 cups frozen chopped broccoli, thawed
- 1/2 cup corn (I like to use canned, but you can use frozen and thaw it out)
- 1 box (2 sheets) refrigerated Pillsbury Pie Crust
- Preheat oven to 400 degrees F.
- In a large microwave safe bowl, combine cream cheese and butter. Microwave in 15 second intervals until slightly melted and able to stir until smooth.
- Add onion powder and garlic salt to cream cheese/butter mixture and stir well.
- Add chicken, chopped broccoli and corn to cream cheese mixture. Stir until well combined.
- Unroll both sheets of refrigerated pie crust dough. Cut each of the round pie crusts into quarters. On one quarter of pie crust dough, put 1/4 of cream cheese/chicken mixture. Place a second quarter of pie crust dough over the top (make sure it lines up with bottom quarter) and pinch seams to seal off. You can flute the pie crust edges for a prettier look.
- Repeat until you have 4 pie pockets. Cut about three small slits on the tops of each pie pocket for breathing. Place on a greased cookie sheet.
- Bake for about 20 minutes or until tops are golden brown.
Source: Chef in Training