Tuesday, February 5, 2008

Chicken Pot Pie

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces (I use precooked chicken)
1/2 cup KRAFT Light Zesty Italian Reduced Fat Dressing
8 oz. (1 pkg.) Neufchatel Cheese, cubed
4 Tbsp. flour
1 cup fat-free reduced-sodium chicken broth
1 pkg. (16 oz.) frozen mixed vegetables
1 refrigerated pie crust (1/2 of 15-oz. pkg.)
PREHEAT oven to 375°F. Cook chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel cheese; cook and stir until melted. Add flour to broth and add mix to skillet; mix well. Add vegetables; simmer 5 min.
POUR mixture into casserole dish. Arrange pie crust over filling; flute edges. Cut four slits in crust to allow steam to escape.
BAKE 40-45 min. or until crust is golden brown.

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