Saturday, October 8, 2011

Chicken Pot Pie

It’s FALL and I’m pulling out all my yummy recipes, including this one for Chicken Pot Pie!  This one is a mix of several pot pie recipes that I’ve tried in the past, but wasn’t happy with… finally, I got it to taste like I wanted!!  Hope you enjoy it as well!
1lb of chicken cut into bite sized pieces
1 ½ cups of Italian salad dressing
1 block of reduced fat cream cheese – cut into small pieces (easier for melting)
1/2 cup of chicken stock
1 bag of mixed vegetables
1 package of Pillsbury Grand’s Biscuits
Pre-heat oven to 400°F.
Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 min. or until chicken is lightly browned.
Add Italian dressing, chicken stock and cream cheese.  
Add vegetables; cook 1 to 2 min. or until heated through. Simmer for 2 minutes, then spoon into 9-inch pie plate.
Cover with Pillsbury Grand’s Biscuits and cut several slits, allowing heat to come through.  
Bake for 20 to 25 min. or until golden brown.

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