Deep Dish Chicken Pot Pie
Another great one from Kraft. See their website at www.kraftfoods.com.
INGREDIENTS:
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup Zesty Italian Dressing
4 oz. (1/2 of 8-oz. pkg.) Cream 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.)
INSTRUCTIONS:
1. Heat oven to 375°F. Cook chicken in dressing in large skillet on medium heat 2 min. Add cream cheese; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 min.
2. Pour mixture into deep dish 10-inch pie plate. Arrange pie crust over filling; flute edges. Cut 4 slits in crust to allow steam to escape.
3. Bake 30 min. or until crust is golden brown.
INGREDIENTS:
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup Zesty Italian Dressing
4 oz. (1/2 of 8-oz. pkg.) Cream 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.)
INSTRUCTIONS:
1. Heat oven to 375°F. Cook chicken in dressing in large skillet on medium heat 2 min. Add cream cheese; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 min.
2. Pour mixture into deep dish 10-inch pie plate. Arrange pie crust over filling; flute edges. Cut 4 slits in crust to allow steam to escape.
3. Bake 30 min. or until crust is golden brown.
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