Sunday, September 23, 2007

Deep Dish Chicken pot pie

Deep Dish Chicken Pot Pie
1 lb. boneless skinless chicken breasts cut into 1 inpieces
1/4 cup Kraft Light Done Right Zesty Italian reducedFat Dressing
4 oz Philadelphia Neufchatel Cheese
2 Tbsp. flour
1/2 cup fate free reduced sodium chickn broth
1 pkg 10 oz frozen mixed veggies
1 ref. pie crust
Preheat oven to 375F. Cook chicken in dressing inlarge skillet on med. heat 2 min. Add cheese, cookand stir until melted. Add flourmix well. Add brothand veg. simmer 5 min.Pour mixture in deep dish pie plate. Arrange piecrust over filling flute edges. cut four slites incrust to allow steam to escape.Bake 30 min. or until crust is golden brown 6servings

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