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.
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4 comments:
dude, this is one of my FAVORITE recipes. I imagine you got it out of the kraft foods magazine because that's where I got mine too. It's very easy and good. Glad you guys tried it, we make it around here all of the time!
I am making that zuchinni feta pasta you posted about awhile back and am really excited about. Feta was on sale and I got some and then I got all chicken to use and so it's been sitting in my fridge. Thanks for the recipe!
sounds yummy! I'll have to put it on the list of recipes to try.
Oh my gosh! I thought my husband and I were the only ones who remembered that line...we like to say it to each other when anyone brings up chicken pot pie... :)
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