Ingredients: |
Ingredients: 1 cup water
1 1/4 pounds natural boneless, skinless chick breasts
1/2 cup whipping cream
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 package (5.2 ounces) Boursin garlic & fine herbs or pepper cheese or
1/2 (8 ounces) container garden vegetable cream cheese or
1/2 (10 ounce) container Italian cheese and herb cooking creme
1 package (8 ounces) fresh white mushroom, sliced
1 box (7 ounces) healthy weight, healthy vision or antioxidant blend in olive oil blend frozen mixed vegetables
1 refrigerated rolled pie crust
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Directions: |
Directions:1. Preheat oven to 425º F. In covered 12-inch skillet, heat water to boiling over medium-high heat. Add chicken and cook, covered, 7 to 9 minutes or until chicken loses its pink color throughout and internal temperature reaches 165º F. Transfer chicken to cutting board, reserving water in skillet.
2. In small bowl, stir together cream, cornstarch, salt and pepper; stir into water in skillet.
Stir in cheese and cook 3 to 4 minutes over low heat or until cheese melts.
3. Meanwhile, place mushrooms in single layer on microwave-safe plate. Cook in microwave oven on high 5 minutes. Cook vegetables in microwave oven as label directs.
4. When cool enough to handle, cut or shred chicken into 1/2 -inch pieces. Add chicken, mushrooms and vegetables to cheese mixture and cook over medium heat 2 to 3 minutes or until heated through. Pour chicken mixture into 9 to 9 1/2 inch pie plate. Unroll pie crust and cover filling, turning over and under edge of pie plate and pressing to seal. Cut 5 or 6 small slits in crust. Bake 15 to 18 minutes or until crust browns. |
This recipe for Heavenly Chicken Pot Pie is from