Prepare Foolproof PHILLY Pie Crust dough and roll into 11-inch round. Use 3-1/2-inch cookie cutter to cut dough into 6 rounds; discard dough trimmings or reserve for another use. (See tip.)
Heat oven to 400°F. Whisk cream cheese product, broth, garlic and thyme in large bowl until blended; stir in chicken and vegetables. Spoon into 6 (150-mL) ramekins.
Place pastry rounds over ingredients in ramekins; press edges of pastry to edges of ramekins to seal. Cut several slits in each crust to permit steam to escape. Place ramekins on baking sheet.
Bake 25 to 30 min. or until crusts are golden brown.
Kraft Kitchen Tips!
Prepare using a rotisserie chicken purchased from the supermarket. Remove chicken from bones, then chop into bite-size pieces.
To prepare as 1 large pot pie instead, prepare filling as directed; spoon into 9-inch deep-dish pie plate. Prepare Foolproof PHILLY Pie Crust dough and roll into 10-inch round. Place over ingredients in pie plate. Trim excess crust; flute edge. Cut several slits in crust to permit steam to escape. Bake in 400ºF oven 30 min. or until golden brown.
How to Store and Use Leftover Dough
Press dough trimmings into ball; place in resealable freezer-weight plastic bag. Freeze up to 2 months. Thaw in refrigerator before using. If desired, roll out dough then cut into desired shapes and use to decorate pie crusts for other pot pie recipes before baking as directed.
Calories From Fat
% Daily Value
Total fat 17 g
Saturated fat 10 g
Cholesterol 100 mg
Sodium 240 mg
Total carbohydrate 20 g
Dietary fibre 2 g
Sugars 6 g
Protein 26 g
6 servings, 1 pot pie (212 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.