Recipe of the Day for October 7, 2007- Deep Dish Chicken Pot Pie

Deep Dish Chicken Pot Pie

Preparation Time: About 20 minutes
Total Time: About 50 minutes
Serves: Approximately 6 people

Ingredients

1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
1/4 cup of your favorite zesty Italian dressing (low-fat or regular)
4 oz. (1/2 of 8-oz. pkg.) Neufachatel cheese or 1/3 fat cream cheese, crumbled
2 Tbsp. flour
1/2 cup fat-free reduced sodium chicken broth
1 pkg. (about 10 oz.) of your favorite frozen (or fresh) vegetables (I recommend corn, carrots, green beans, peas, and mushrooms)
2 refrigerated pie crusts

Preheat your oven to 375 degrees Fahrenheit. Using a large skillet, cook chicken in dressing over medium heat for 2-3 minutes. Add neufachatel or cream cheese; stirring and cooking until melted. Add flour and mix well. Add chicken broth and your favorite vegetables. Simmer for 5 minutes.

Grease deep dish pie plate or round 2 qt. casserole with your favorite cooking spray. Place one of the pie crusts into the bottom of your dish. Pour the mixture over the crust. Arrange the second crust over the filling, flute the edges to seal. Cut four slits (or your favorite design to personalize) into the fop crust to allow steam to escape.

Bake 30 minutes or until the crust is golden brown.


Nutrition Information (Approximated):
Calories: 330
Sodium: 500 mg
Protein: 22 g
Iron: 10% of Daily Value
Total Fat: 18 g
Carbohydrate: 21g
Saturated Fat: 6g
Dietary Fiber: 1g
Vitamin C: 30% of Daily Value
Cholesterol: 55mg
Sugars: 2g
Calcium: 4% of Daily Value

Suggestions:
Personalize this recipe! It is very flexible. You can add whatever vegetables you like, some other ideas include: broccoli, cauliflower, and cooked potatoes (make sure the vegetables you choose go well together). The chicken can be substituted with turkey if that is what you prefer or have on hand. Use leftover dough to decorate the pie with shapes of the season, like hearts, Christmas trees, leaves, etc.