Wednesday, April 8, 2009

Deep Dish Chicken Pot Pie

Recipe used for my son's birthday dinner last night:

Deep Dish Chicken Pot Pie

l lb. boneless skinless chicken breasts, cut into 1 in. pieces
1/4 cup Kraft Light Zesty Italian Dressing
4 oz. Philadelphia cream cheese, cubed
2 T. flour
1/2 cup fat-free reduced sodium chicken broth
1 pkg. (10 oz) frozen mixed vegetables, thawed
1 refrigerated pie crust (I use 2)

Heat over to 375. Cook chicken in dressing in large skillet on medium heat 2 min. Add cream cheese; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 min.
Pour mixture into deep dish pie crust. Arrange 2nd pie crust over filling; flute edges. Cut 4 slits in crust to allow steam to escape.
Bake 30 min. or until crust is golden brown.
ENJOY!! You're welcome!

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