Deep Dish Chicken Pot Pie -
2 Large boneless skinless chicken breasts, cut into 1” pieces.
1/4 cup Zesty Italian Reduced Fat Dressing
4 oz. (1/2 of an 8 oz. pack) Neufchatel/cream cheese, cubed.
2 Tbsp. flour
1/2 cup fat free reduced sodium chicen broth.
1 pkg. (10-12 oz.) frozen mixed veggies
1 refridgerated pie crust
1. PREHEAT oven to 375 degrees. 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 minutes.
2. POUR mixture into deep dish 10-inch pie plate. Arrange pie crust over filling; flute edges. Cut four slits in crust to allow steam to escape.
3. BAKE 30-minutes or until crust is golden brown.
This is my FAVORITE to make for families that I bring meals to and I make 2 at a time!