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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from ANN'S (NANA) FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (8 oz.) packages cream cheese, cubed
1 cup chicken broth
3 cups chopped chicken or turkey
1 (10 oz.) packaged frozen mixed vegetables, thawed
2 envelopes Italian Salad Dress mix
1 (15 oz.) package refrigerated piecrusts
Directions:
Directions:
Heat cream cheese and broth in large saucepan on low heat until cream cheese is melted. Stir frequently with wire whisk. Stir i chicken, vegetables and salad dressing mixes.

Put into 9 inch pie plate. I divide it between 2 pie plates. Cover with 1 pie crust. Seal and lute edge. Cut several slits to permit steam to escape.

Bake at 425º for 20-25 minutes or until golden brown. If you make one big one, you might want to put it on a baking sheet to cook in case it boils over.

I usually freeze the extra one.

You can substitute one can cream of chicken soup for one package of cream cheese.

 

 

 

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