Philly Cooking Creme Pot Pie
2 boneless, skinless chicken breasts, cut into bite-size pieces
1/2 cup frozen peas
1/2 cup frozen corn
1/2 cup chopped carrots (about 2 small carrots)
1/2 pkg (4 oz) mushrooms, chopped
red pepper flakes
1 pkg Philly garlic cooking creme
1 refrigerated pie crust
Pre-heat oven to 400. Saute the carrots and mushrooms in oil in a medium skillet until mushrooms are cooked and carrots are softened. Season with pepper and red pepper flakes. Set aside. Saute the chicken until nearly cooked through add the peas, corn, carrots, and mushrooms and cook until warmed through. Add Philly cooking creme. Pour into a pie pan and cover with pie crust, fluting the edges and cutting a few vents in the middle. Bake for about 25 minutes.
Verdict: The flavor was actually really good--garlicky and well-seasoned. Do Not add salt--it doesn't need it, honestly. The cooking creme has enough. My problem is that it thickens up a lot, and the cream cheese really coats your tongue--so it tastes great, but I would like the sauce to be a little looser and creamier--not as thick. I think next time I might try to thin it with a little water or milk. It is easy and tasty, though!