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Chicken Pot Pie Recipe


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     Chicken Pot Pie

Category   Entrees - Maindishes
Sub Category   None
Servings   6

1 lb. boneless skinless Chicken Breasts, cut into 1
1/4 C. Kraft Light Zesty Italian Dressing
4 oz. Cream Cheese, cubed
2 Tbsp. flour
1/2 C fat-free reduced-sodium Chicken Broth
1 pkg. (10 oz.) frozen Mixed Vegetables, thawed
1 refrigerated (deep dish) Pie Crust (1 use on bottom and 1 on top)

PREHEAT oven to 375*F.
Cook chicken in dressing in large skillet on medium heat 2 min. Add cream cheese; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 min.
Pour mixture into deep dish 10-inch 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.

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