Chicken Pot Pie

This is a recipe I found in a magazine years ago, and I still stick to it today.  Back then, I was drawn to it just because it was simple and I happened to have all of the ingredients (not necessarily low fat) in my kitchen.  Today, I do try to stick to the healthier options, and I like that it only uses one crust.  This is one of my kids’ favorites and we always devour two pies quickly.

 

Deep Dish Chicken Pot Pie
from Kraft Recipes

1 lb. boneless skinless chicken breasts, cubed
1/4 cup Lite Zesty Italian Dressing
4 oz. (1/2 of 8-oz. pkg.) Neufchatel Cheese, cubed
2 Tbsp. flour
1/2 cup low 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 cream 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 4 slits in crust to allow steam to escape.

BAKE 30 min. or until crust is golden brown.

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