Creamy Deep Dish Chicken Pot Pie (Double Crust)

Name: Creamy Deep Dish Chicken Pot Pie (Double Crust)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 1 lb boneless skinless chicken breast, about 3 breasts, cut into 1-inch pieces; 1/4 cup Kraft light zesty italian dressing; 1 potato, peeled and cubed; 4 ounces neufchatel cheese, cubed; 1/3 cup flour; 1 3/4 cups chicken broth; 1 (10 ounce) bag frozen mixed vegetables, thawed; 1 cup cheddar cheese, shredded; 1 refrigerated pie crust (double)

Submitted by Sooz Cooks

"This recipe was modified from the Kraft recipe. It is easy and delicious and people will think you slaved over the stove to make it. You can make this Pot Pie a day before and cover it and pop it the refrigerator. The next day just bake it for 40 minutes instead of 30 minutes and you have a great weeknight meal. Serve with a salad and crusty rolls and YUM! It's really rich so when I cut into 8 slices it is a perfect serving size. The leftovers freeze well to heat up later in the oven."

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Ready In:: 1hr
Ingredients:: 9
Serves:: 8

ingredients

1 lb boneless skinless chicken breast, about 3 breasts, cut into 1-inch pieces
¹⁄₄ cup Kraft light zesty italian dressing
1 potato, peeled and cubed
4 ounces neufchatel cheese, cubed
¹⁄₃ cup flour
1 ³⁄₄ cups chicken broth
1 (10 ounce) bag frozen mixed vegetables, thawed
1 cup cheddar cheese, shredded
1 refrigerated pie crust (double)

directions

Heat over to 375.
Cook chicken in dressing in large skillet on medium heat for 5 minutes. Add cubed potato, cover and simmer for another 10 minutes.
Add neufchatel cheese; cook and stir until melted.
Stir in flour. Add broth stir. Simmer for uncovered for 5 min, stirring occassionally.
Add frozen vegetables and simmer uncovered for an additional 5minutes. Stir in cheese until melted.
Place bottom crust into a 10 inch deep dish pie plate. Pour chicken mixture into pan and cover with top crustcrust. Flute edges together.
Cut slits in crust to allow steam to escape.
Bake 30 minutes or until golden brown.
Allow to sit for 5 minutes then cut into 8 slices and serve.

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RECIPE SUBMITTED BY

Sooz Cooks

I grew up in Tucson but moved to Colorado in 1989 and live in a household with my husband, Dad, daughter and 3-year old twin granddaughters. Our 8-year old grandson spends 2 nights a week with us. All of that adds up to often difficult menu ideas to met everyone's tastes. Zaar is very addicting and I love trying the recipes I find here. I like to find recipes of people that I see are still active on Zaar and love it when I hear back from the Chef after I review the recipe. Everytime someone reviews one of my recipes, I like to find one of theirs to make and review as quickly as possible. It's a way for me to find great chefs I don't know yet too! My husband has high blood sugar so we try to watch our carbs, but it is not easy because we love them so much! I was diagnosed with brain tumors in 2005 and so far have had 5 surgeries that have left my eyelid droopy. I hope to have a surgery that will correct that soon!! There is still one tumor they have not removed but my wonderful doctor James Garrity at the Mayo Clinic in Rochester MN says they will leave it alone until or if it ever causes problems!

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