Wednesday, July 13, 2011

Chicken Pot Pie

Chicken Pot Pie
1 lb chicken breast
1/4 cup Kraft Zesty Italian dressing
4 oz. Philadelphia Cream Cheese
2 tbs Flour
1/2 cup Chicken broth
1 can Mixed Vegetables
2 Pillsbury pie shells

Preheat oven to 375.

Brown chicken in fry pan. Add remaining ingredients (Italian dressing, cream cheese, flour, broth, and vegetables) The mixture should be somewhat thick

Put mixture into the bottom pie shell. Cover with the top pie crust and flute edges of pie, cut slits in the pie crust for vent holes.

Bake for 30 minutes or until golden brown. (you can cover with aluminum foil if the edges brown too quickly)

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