This is a recipe that was passed to me by a former roommate's mother. I always grew up eating chicken pot pie a certain way and didn't really enjoy it. When I tried her recipe, I was sold! I have tweaked it a bit and have made it a bit healthier. Enjoy!
Chicken Pot Pie
1 c. chopped up chicken
1/4 c. fat free italian dressing
4 oz. fat free cream cheese
2 Tb. flour
1/2 c. chicken broth
1 10-12 oz. package of steam-in-bag frozen vegetables
2 refrigerated pie crusts (I have best results with the deep dish crusts)
Preheat oven to 375 degrees.
Steam the veggies according to directions. Saute chicken and Italian dressing in a nonstick skillet over medium heat until cooked through (unless its already cooked and shredded). Add cream cheese to the skillet, cook until melted (about 2 minutes). Add flour, mix well. Add broth and vegetables, cook about 5 minutes.
Pour mixture into the pie plate and cover with second pie crust. Make sure to cut slits in top crust if you aren't making a weaved pattern with dough strips.
Bake for 30 minutes. Make sure you put a baking sheet underneath for drips!