Strangely, two recipes in a row remind me of television comedy. We heart David Cross. Anyhoo, I had a terrible day yesterday, but this recipe came out pretty darn good. Although I did burn my pinkie finger when taking it out of the oven, which sucked. It's been a busy day already, and it will probably only get worse, so I'm just gonna get this up on here and get back to work. Oh, and the pic is courtesy of the Kraft Foods website, cause I didn't get around to taking a pic of mine. It wouldn't have been pretty, even if I had, ha.
Deep Dish Chicken Pot Pie
Recipe from Kraft Foods; Serves 6
1 lb. boneless skinless chicken breasts, cut into 1" pieces
1/4 cup Kraft Light Done Right Zesty Italian Dressing
4 oz. Neufchatel cheese, cubed
2 tablespoons flour
1/2 cup fat-free reduced sodium chicken broth
1 10 oz. frozen mixed vegetables, thawed
1 refrigerated pie crust (1/2 of 15 oz. package)
- Preheat oven to 375 degrees. Cook chicken in dressing in large skillet on medium heat 2 minutes. Add Neufchatel cheese; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 minutes.
- Pour mixture into deep dish 10" pie plate. Arrange pie crust over filling; flute edges. Cut four slits in crust to allow steam to escape.
- Bake 30 minutes, or until crust is golden brown.