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Monday, February 14, 2011

Chicken Pot Pie by Leigh

Deep Dish Chicken Pot Pie

1 lb. boneless skinless chicken breasts cut into 1 in pieces

1/4 cup Kraft Light Done Right Zesty Italian reduced Fat Dressing

4 oz Philadelphia Neufchatel Cheese (RF cream cheese)

2 Tbsp. flour

1/2 cup fat free reduced sodium chicken broth

1 pkg 10 oz frozen mixed veggies

1 ref. pie crust

Preheat oven to 375F. Cook chicken in dressing in large skillet on med. heat 2 min. Add cheese, cook and stir until melted. Add flour, mix well. Add broth and veg. simmer 5 min. Pour mixture in deep dish 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. 6servings

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