Rachel Adams
Ahhh the ultimate in comfort food. The weather here in Kansas can't make up it's mind if it's going to be nice or is it going to rain, well I am still waiting for the sky to open up, and it's now 9:11pm here.

I made cresants with this, granted it's the only thing that my son would eat...he's still in the picky eater stage and the guys well they ate it all up!


Deep Dish Chicken Pot Pie


1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup Light Zesty Italian Dressing
2 oz. 1/3 Less Fat 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.)


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.
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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