Scotty, his dad, and I made this chicken pot pie on Friday evening. It was incredibly delicious and I thought I would share the recipe. We made a few changes, which are in parentheses.
Deep Dish Chicken Pot Pie
Total time: 50 minutes
Total servings: 6
1 lb boneless skinless chicken breasts, cut into 1 inch pieces (we used precooked frozen chicken, nuked according to package directions)
1/4 cup italian dressing
4 oz cream cheese or neufchatel cheese
2 tbsp flour
1/2 cup chicken broth (we doubled the broth since we added potatoes, could've used more)
1 package (10 oz) frozen mixed vegetables, thawed
1 refrigerated pie crust (we used 2, top and bottom)
(we added cubed potato)
(we added spices)
Preheat oven to 375 F. Cook chicken in dressing in large skillet on medium heat 2 min. Add cream/neufchatel cheese; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 min.
(Arrange pie crust in deep dish 10-inch pie plate.) Pour mixture into pie plate. Arrange pie crust over filling; flute edges. Cut four slits in crust to allow steam to escape.
Bake 30 min. or until crust is golden brown.