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Chicken- Chicken Pot Pie Recipe

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This recipe for Chicken- Chicken Pot Pie, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ashley Gates
Added: Wednesday, April 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb boneless skinless chicken cut into pieces
1/4 c Zesty Italian Reduced Fat Dressing
4 oz Neufchatel Cheese (or Cream Cheese) cubed
2 Tbsp flour
1/2 c fat-free chicken broth
1 pkg (10 oz) frozen vegetables, thawed
(I like to use an assortment of canned veggies, drained)
1 package refrigerated pie crust

Directions:
Directions:
Preheat oven to 375

Cook chicken in dressing in large skillet on medium high heat for 2 min. Add Neufchatel cheese; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 min.

If you want a bottom crust (you could do only a top crust), arrange in 10 in pie plate. Pour mixture into pie plate. Arrange pie crust over filling; flute edges (or just seal bottom and top crust with a fork). Cut four slits in crust to allow steam to escape.

Bake 30 min or until crust is golden brown. You may need to put foil around the edges towards the end depending on your oven.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 min

 

 

 

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