Chicken Pot Pie, and A Funny Kid

I just wanted to share this funny picture of Hope. She bounced into the dining room like this at bedtime last night. I don't know what else to say. She's a funny child.

I also want to encourage you to try a new recipe.

A few weeks ago, Mark asked me to make chicken pot pie. Shortly after that, I received an email from Kraft Foods with a pot pie recipe. Hmmm. Maybe Big Brother really is watching, but hey, if he sends yummy recipes, could he be all that bad?

Actually, I already had a good pot pie recipe, but it called for using phyllo dough, which I have not mastered. I sometimes make it without the crust and we call it Chicken Pot ____. This recipe is much better. Much, much better.

The recipe calls for Neufchatel cheese, which is like fat-free cream cheese. I tried it once before in a dip recipe and it was bad, so I was very skeptical. Trust me, it works here. (You could use the real stuff, too, I would imagine.) I like some ff foods, but my husband and children won't go near them. They loved this. It also calls for Light Zesty Italian Dressing, which my grocery store was out of, so I used FF Caesar Italian. It worked. It really is delicious.

You can print the recipe here. Sign up here to receive weekly emails from Kraft with recipes and fun ideas. They also have a free magazine you can register to receive. We've found several favorites in it, including an ice cream cake made with ice cream sandwiches and cookies that my children often request for birthday cakes. (For what it's worth, I have no connection to Kraft Foods. I'm just sharing what I think is good information.)

Deep Dish Chicken Pot Pie


What You Need

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup KRAFT Light Zesty Italian Dressing
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 Tbsp. flour
1/2 cup fat-free reduced-sodium chicken broth
1 pkg. (10 oz.) frozen mixed vegetables, thawed
1 refrigerated pie crust (1/2 of 15-oz. pkg.)

HEAT oven to 375°F. Cook chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel cheese; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 min.

POUR mixture into deep dish 10-inch pie plate. Arrange pie crust over filling; flute edges. Cut 4 slits in crust to allow steam to escape.

BAKE 30 min. or until crust is golden brown.

Really, it's that simple. Please make this. (If you have a big family, make two. My crew downed all but one serving, which Mark quickly claimed for lunch the next day -- and he does not often ask for leftovers.)






Have a fabulous day!

Bev