Creamy Deep Dish Chicken Pot Pie (Double Crust)
Ready In: 1 hr
Serves: 8
Ingredients
- 1 lb boneless skinless chicken breast, about 3 breasts, cut into 1-inch pieces
- 1⁄4 cup Kraft light zesty italian dressing
- 1 potato, peeled and cubed
- 4 ounces neufchatel cheese, cubed
- 1⁄3 cup flour
- 1 3⁄4 cups chicken broth
- 1 (10 ounce) bag frozen mixed vegetables, thawed
- 1 cup cheddar cheese, shredded
- 1 refrigerated pie crust (double)
Directions
- Heat over to 375.
- Cook chicken in dressing in large skillet on medium heat for 5 minutes. Add cubed potato, cover and simmer for another 10 minutes.
- Add neufchatel cheese; cook and stir until melted.
- Stir in flour. Add broth stir. Simmer for uncovered for 5 min, stirring occassionally.
- Add frozen vegetables and simmer uncovered for an additional 5minutes. Stir in cheese until melted.
- Place bottom crust into a 10 inch deep dish pie plate. Pour chicken mixture into pan and cover with top crustcrust. Flute edges together.
- Cut slits in crust to allow steam to escape.
- Bake 30 minutes or until golden brown.
- Allow to sit for 5 minutes then cut into 8 slices and serve.
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