I am the Queen of Comfort Food. Just give me something warm & cozy on a cold snowy day and I can fully escape into Taste Bud Heaven. Today was a day that called for some comfort food. A little chilly outside, a scratchy throat and an all around melacholy mood called for some....ready for it....Chicken Pot Pie... Uh huh! Crispy flaky crust (Pilsbury of course) and some chicken gravy. Perfection!
I'll share because I love this recipe-it's so easy and quick and it does the trick!
The ingredients are so simple!
1 Pound of Chicken Breasts
1 Bag of Frozen Mix
4 oz. Cream Cheese (cubed)
1/4 C Zesty Italian Dressing-Low Fat
1/2 C Chicken Broth
2 T Flour
Double Pie Crust
Cut the chicken breasts into bite sized pieces.
Then brown the chicken in the low-fat dressing,
(Yeah!! No oil!)
Add the flour and mix.
Now it's time to stir in the chicken broth
and the cubed cream cheese.
When the cream cheese is melted,
stir in the veggies until it's all warm and gooey!
Now just lay the bottom crust into your pie pan. I like to use
a glass pan because it seems to keep the crust from getting soggy. Tuck the crust into the pan and cut slits in the bottom. This will keep your crust from bubbling up. Now pour your gooey-yumminess mixture inside the crust and take a pair of your kitchen scissors and trim the crust to the edges.
Put the top crust on, flute the pie edges (flashback to 8th grade home-ec class) then make a fancy design on top to let the steam escape.
There you go! So pretty! And, after years of trying homemade pie crusts, I proudly say that Pillsbury can win the blue ribbon on it. That is not for me!
Bake at 375 degrees for 35-40 minutes or until your edges are nice and brown and Voila!
Yes, it definitely hit the spot! Enjoy!