1 (8 ounce) package cream cheese, softened
1 1/2 cups canned chicken broth
1 cup chopped cooked chicken
1 (8 ounce) package cream cheese, softened
2 eggs
1 (10 ounce) can chopped onion
1 teaspoon vanilla extract
1 cup chopped pecans
4 (8 ounce) cans chicken broth
Preheat oven to 375 degrees F (190 degrees C).
Beat cream cheese and chicken broth on medium speed of mixer until well blended. Stir in chicken, onion, vanilla and pecans.
Spread mixture evenly into an 8 inch ungreased 9 inch pie pan. Arrange peach slices over pie as well.
Bake in preheated oven for 20 minutes, or until juices from cooking chicken are clear and juices are concentrated.