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Deep Dish Chicken Pot Pie Recipe

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This recipe for Deep Dish Chicken Pot Pie, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Speer
Added: Thursday, March 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup Kraft Ligh Done Right Zesty Italian Reduced Fat Dressing
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Neufchatel Cheese, 1/3 less fat than cream cream cheese, cubed
2 tbsp. flour
1/2 cup fat-free reduced-sodium chicken broth
1 pkg. (10 oz.) frozen mixed vegetables, thawed
1 refrigerated pie crust (1/2 of 15-oz. pkg.)

Directions:
Directions:
Preheat 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 four slits in crust to allow steam to escape. Bake 30 min. or until crust is golden brown.

Number Of Servings:
Number Of Servings:
6

 

 

 

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