This recipe comes from the Kraft Food & Family magazine, and though my husband wasn't a fan of it, I thought it was delicious! It had a lot of flavor and is better for you than traditional chicken pot pie recipes.
Deep Dish Chicken Pot Pie
1 lb. boneless, skinless chicken breasts, cut into 1 inch pieces
1/4 cup Kraft Light Done Right! Zesty Italian Reduced Fat Dressing
4 oz. (1/2 of 8 oz. pkg.) Philadelphia Neufchatel Cheese, cubed
2 Tbsp. flour
1/2 cup fat-free reduced-sodium chicken broth
1 pkg. (10 oz.) frozen mixed vegetables, thawed
1 refrigerated pie crust (1/2 of 15-oz. pkg.)
Preheat the oven to 375 degrees Fahrenheit. Cook chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel cheese, cook and stir until melted. Add flour, mix well. Add broth and vegetables, simmer 5 min.
Pour mixture into deep dish 10-inch pie plate. Arrange pie crust over filling; flute edges. Cut four slits in crust to allow steam to escape.
Bake 30 min. or until crust is golden brown.
Makes 6 servings.
I used a homemade pie crust instead of a store-bought one, but I'm sure it would taste just as good with a pre-made crust.
I hope you enjoy this as much as I did! Have a wonderful Monday!
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