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Tuesday, December 22, 2009

Individual Chicken Pot Pies

submitted by Michelle S.

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup Italian Dressing
8-oz. pkg cream cheese, cubed
2 Tbsp. flour
1 cup fat-free reduced-sodium chicken broth
chopped green onion (green part only)
1-2 large cubed potatos
1 pkg. (10 oz.) frozen mixed vegetables, thawed
1 refrigerated pie crust (1/2 of 15-oz. pkg.) --- need more if doing bottom crust.

Make It!

HEAT Bake and cube potato. Cook chicken in dressing with green onion in large skillet on medium heat 2 min. Add Cream cheese; cook and stir until melted. Add flour; mix well. Add broth, potatos and vegetables; simmer 5 min.
POUR mixture equally into each 6-inch pie plate. Arrange pie crust over filling; flute edges. Cut 4 slits in crust to allow steam to escape. (I will be doing a bottom crust so they can be out of the pan, unless I can find some disposable mini tins). Freeze.
BAKE at 375°F for 30 minutes if thawed or 45 minutes if frozen (i am guessing on the frozen time so make sure to check if done) or until crust is golden brown.

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