Chicken Pot Pie (Bev's)

By lknowles

This came from Bev - I tried it and we like it. Bake it in a small dish and freeze them - great for a fast lunch.

Ingredients

• 2 Each Chicken Breast, Cut Into Small Chunks
• 1 Each Pie Crust, Not Baked , Make Your Own Or Buy It
• 1/2 Cups Chicken Broth, Low Sodium-Fat Free
• 1 Pkg 8 Oz Cream Cheese, Softened
• 1 Pkg 8 Oz Pkg Of Frozen Vegetables
• 1/4 Cups Zesty Italian Dressing
• 2 Tbsp Flour - White

Details

Servings 6

Preparation

Step 1

You can Use frozen Veggies, Mom likes fresh better, frozen adds to baking time.

Cook Chicken in the Zesty Italian
dressing in a large fry pan until it is cooked completely- no pink.
add Cream Cheese and let it melt. Then add the vegetables and chicken broth. Slowing stir in the flour to thicken.
Simmer about 5 minutes, or if you have fresh vegetable - let it cook a little more.

Spoon into a pie pan or any small baking dish you want. No bottom crust if you are cutting down on the calories.
Put on the top crust and trim the sides to fit the dish. I used a fork and made the pretty edge. Cover the top with an
egg wash and it will brown really nice.

Bake @ 350 for 15 to 20 minutes or until brown.