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Chicken-Parmesan Pot Pie 11-18 Recipe

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This recipe for Chicken-Parmesan Pot Pie 11-18, by , is from Vanden Heuvel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kraft Food & Family Magazine


1 1/2 cups flour
1/2 cup margarine, cut up
1/2 package (4oz) neufchatel cheese, cubed
3 cups coarsley shredded cooked chicken
1 package (10oz) frozen Italian green beans, thawed
1 1/2 cups Classico Tomato and Basil Pasta sauce
1 1/2 cups Kraft Shredded Italian Five Cheese w/ Philadelphia
1/2 cup shredded Parmesan cheese, divided

Heat oven to 375F.
Process flour, margarine and neufchatel in food processor 30 seconds or until mixture is well blended and pulls away from side of container. Shape into ball; flatten slightly.
Place dough between 2 lightly floured sheets of waxed paper; roll to 10 inch round. Discard top sheet of waxed paper. Spray 9" pie plate with cooking spray; invert over dough. Holding plate and dough together, flip pie plate over. Discard second sheet of waxed paper. Gently press dough onto bottom and upside of pie plate. Flute edge.
Combine chicken, beans, pasta sauce, 1 cup shredded Italian cheese and 1/4 cup Parmesan; spoon onto crust. Place on bottom oven rack.
Bake 30 minutes or until edge of crust is lightly browned. Sprinkle with remaining cheeses; bake 6-8 minutes or until melted.





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