Deep Dish Chicken Pot Pie
1 lb Boneless skinless chicken breast, cut into 1-inch pieces
1/4 Cup Light Zesty Italian Dressing
4 Ounce Philadelphia Neufchatel Cheese, cubed (cream cheese)
2 Tbsp. Flour
1/2 Cup fat-free reduced-sodium chicken broth
1 Package 10 oz. frozen mixed vegetables, thawed
1 refrigerated pie crust
HEAT oven to 375°F. Cook chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel 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.
Prep Time: 20 min
Cook Time: 30 min
Total Time: 50 min
Cholesterol: 55 mg
Fat: 18 g
Saturated Fat: 6 g
Protein: 22 g
Carbohydrates: 21 g
Sodium: 500 mg
Fiber: 1 g
Sugars: 2 g
Here is what I did different:
I used 1/3 reduced fat cream cheese to help cut calories.
I used fresh carrots, 1 can corn, and 1 can green beans in place of the frozen veggies. I added the carrots when the chicken was almost done cooking and let them cook on the stove a little longer.
This is a great recipe for a cold night or when you are sick. Very easy to make and clean up was easy as well.