Tuesday, May 25, 2010
Deep Dish Chicken Pot Pie Recipe
I really like this recipe, so I thought I would share... It's easy to make. I've altered it a little to my liking...
1 lb. boneless skinless chicken breasts
1/4 cup Kraft Light Done Right! Zesty Italian Reduced Fat Dressing
4 oz (1/2 of 8-oz pkg.) Philadelphia Neufchatel Cheese, 1/3 less fat than cream cheese, cubed
2 Tbsp. flour
1/2 cup fat free reduced soidum chicken broth
1 can (10oz) veg-all
2 refrigerated pie crust
Boil chicken for 20 min or so. Cool, shred. Put chicken back in skillet once shredded and add dressing. Mix then add cream cheese in cubes; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 min.
PREHEAT oven to 375 degrees.
POUR mixture into deep dish 10-inch pie plate. Cut 3-5 slits in the other pie crust. Turn 2nd pie crust upside down on top of pie crust with ingredients. Flute edges, and remove top pan.
BAKE 30 min or until crust is golden brown.
Makes 6 servings.