Saturday, February 17, 2007

DEEP DISH CHICKEN POT PIE

INGREDIENTS :
1 lb boneless skinless chicken breasts, cut into 1 inch pieces
3 tbsp onion chopped
¼ cup zesty Italian reduced fat dressing
4 oz Neufchatel cheese
2 tbsp flour
½ cup chicken broth
1 pkg frozen mixed vegetables, thawed
1 pie crust (ingredient and instructions look at in “APPLE PIE”)

INSTRUCTIONS :
Preheat oven 375 F. Cook chicken and onion 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. Arrange pie crust over filling, flute edges. Cut flour slits in crust to allow steam to escape. Bake 30 minute or until golden brown.

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