Tuesday, September 18, 2007

Chicken Pot Pie

I love stuff like chicken and dumplings, chicken and biscuits... all that good stuff. This Chicken Pot Pie sounded really easy... and it was. It was scrumptious, too. I'm eating the leftovers as we speak, and they're almost better than the original!

Zesty Chicken Pot Pie

1 lb boneless skinless chicken breasts, cubed
1/4 c Kraft Light Zesty Italian Dressing
4 oz
Philadelphia Neufchatel Cheese, cubed
2 Tbsp flour
1/2 cup chicken broth
1 refrigerated pie crust
1 pkg. (10 oz. each) frozen mixed vegetables, thawed

Preheat oven to 375°F. Cook chicken in dressing in large skillet on medium heat for 2 minutes. Add Neufchatel cheese; cook and stir melted. Add flour; mix well. Add broth and vegetables; simmer 5 minutes.
Spoon into 9-inch pie plate. Cover with pie crust; seal and flute edge. Cut several slits in crust to allow steam to escape. Place pie plate on baking sheet.
Bake 30 min. or until golden brown.

from Kraft Food & Family


LauraSuz said...

That does sound good! When I tried to make my first chicken pot pie it didn't turn out so well.

I know that when this kind of recipe is refrigerated overnight all that warm goodness infuses together and the flavors do intensify and that's why it tastes better. Left-over spaghetti is one of my favorites because of this.

Jill said...

That sounds really easy and delicious! I will definitely have to try this one... I love recipes that don't use a lot of ingredients. :)