Monday, May 14, 2012

Deep Dish Chicken Pot Pie

Deep Dish Chicken Pot Pie

2 boneless, skinless chicken breasts, cut into bite sized pieces
1/3 c zesty Italian Dressing
1/2 cube Cream Cheese
2 TBSP flour
1/2 c chicken broth
1 small package frozen mixed veggies (I used the corn, peas, carrots, and green beans)
1 ready-to-use refrigerated pie crust

Preheat oven to 375.  Cook chicken in dressing in a large skillet on medium heat for 2 minutes.  Add cream cheese, cooking until melted, stir in flour until well blended.  Then add broth and vegetables.  Stir.  Simmer 5 minutes.

Pour into 10 inch deep dish pie plate.  Cover with pie crust.  Seal and flute edge.  Cut slits in crust to allow steam to escape.

Bake for 30 minutes or until golden brown.

I've been looking around for an easy version of chicken pot pie and I happened to stubble across this one (originally posted on  It was quick and easy, just perfect for a mid-week dinner.
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