Sunday, September 16, 2012

Tonight's Dinner: Deep Dish Chicken Pot Pie

Deep Dish Chicken Pot Pie recipe, courtesy of Kraft Foods, is considered a lighter recipe because you're using Neufchatel Cheese, fat-free reduced sodium chicken broth and just 1 pie crust than the traditional chicken pot pie! I did make some changes based on the reviews, such as bland taste. I've mentioned my changes within the recipe below.

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1/4 cup KRAFT Lite Zesty Italian Dressing

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

2 Tbsp. flour

1/2 cup fat-free reduced-sodium chicken broth

3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained

1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
I used fresh vegetables, carrots, green beans, onions, lima beans, zucchini, sauteed in extra virgin olive oil, add poultry seasoning, salt and freshly ground pepper
I removed the vegetables and placed in a bowl. Added the chicken pieces, lightly browned with extra virgin olive oil, added vegetables back with flour, cream cheese and organic low sodium chicken broth. Used same measurements and cooking directions as per the recipe!

HEAT oven to 375°F.

COOK chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel; cook and stir 3 to 5 min. or until melted. Stir in flour until well blended. Add broth and vegetables; stir. Simmer 5 min.

POUR into 10-inch deep-dish pie plate; cover with pie crust. Seal and flute edge. Cut slits in crust to permit steam to escape.

BAKE 30 min. or until golden brown.
Time to enjoy!

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