RAVE: Philadelphia Cooking Creme

9 Mar

I swear, even dumbest cook can make something good with new Philadelphia Cooking Creme, which I just used for the first time tonight and got amazing results.  I highly, highly recommend, hence this blog post.

I found a coupon in this past Sunday’s paper for $1.50 so I got the creme for more than half off the Publix price.  I analyzed the recipes on each different flavor and settled on Savory Garlic, deciding to try the recipe for Chicken Pot Pie.

You only need four simple ingredients for this dish, which is what makes it so easy.  One pound boneless, skinless chicken breasts cut into bite sized pieces (it took no time to cut up using my Joyce Chen shears, love those!), 2 cups frozen vegetable mix (you know the standard carrots, corn, green bean, pea mix) thawed/drained, 1 tub of the Philadelphia Savory Garlic Cooking Creme, and 1 refrigerated pie crust.

1.  Preheat oven to 400.  Meanwhile, cook chicken pieces in a large skillet until browned/cooked through.  About six minutes.

2.  Add veggies, cook an additional two minutes.

3.  Stir in cooking creme.  Spoon into a 9 inch pie plate.

4.  Cover with pie crust, seal and cut a few slits to vent.

5.  Bake 25 minutes.

It tasted amazing and even Chris who has never really been a fan of pot pie really, really liked it.  I’m a bit ashamed to admit that it’s supposed to make six servings and between the two of us we ate the whole thing.  It’s so easy and this will definitely join our dinner repertoire.  I can’t wait to try the other flavors/recipes.  Maybe I’ll try the Santa Fe flavor/enchiladas next week.

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One Response to “RAVE: Philadelphia Cooking Creme”

  1. Alise March 9, 2011 at 6:46 pm #

    i’ll let you know how the santa fe is! it was the only flavor they had at our stop and shop…

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