Monday, November 26, 2007

Deep Dish Chicken Pot Pie

My co-worker, Sonja, told me about this recipe she found from Kraft. I love chicken pot pie, but Jason did not always feel the same way...until now! This will be made again very soon.


1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than 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.)


PREHEAT oven to 375°F. 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.

MY NOTES: I used regular dressing and cream cheese. I also added a little more broth and some spices (garlic powder, salt, pepper, thyme and poultry seasoning). Before I place the crust on top I sprinkled on a little cheese. After cooking for 40 minutes the crust wasn't as "golden" as I had wanted so I turned the broiler on...a quick fix! I did not have a deep pie dish so 1 1/2 quart casserole dish.


Kayte said...

this looks so yummy!!

Trisha said...

yum! pot pie is the perfect comfort food!

Anonymous said...

The top of that bad boy looks fabulous. If only I could dig MY fork in! mmmm....

MrsPresley said...

this looks like a super easy recipe... i love pot pie! i will have to try this recipe :)

Cooking and the City said...

that looks yummy, even tho its summer here I'd love a piece right now. your blog is fab. feel free to visit my blog