I got this recipe from a Philadelphia Cream Cheese Best Loved Recipes Book and it is pretty good.
I have only made it once, just last night, but it actually turned out great.. Next time I might add a little more veggies and chicken just to see the difference.
But I cook for a tough crowd and they all liked it a lot. Even my dad, who doesn't even like pot pie, liked it.
12oz Neufchatel Cheese
1/2 Cup Chicken Broth
3 Cups Cooked Chicken, chopped or shredded
20 oz any Frozen Veggies, thawed
1 env. Good Seasons Italian Salad Dressing and Recipe Mix
1 Pie Crust (bought in refrigerated section of grocery store)
1. Preheat oven to 425 degrees.
2. Place cream cheese in a large saucepan with broth and cook on low until cream cheese is completely melted. Stir frequently with a wire wisk.
3. Add chicken, veggies and salad dressing mix and stir well.
4. Spoon mixture into a 9" pie plate. Cover with pie crust and seal the edges. Cut several slits into crust to allow steam to escape. Place pie on baking sheet..
5. Bake 25 - 30 minutes or until golden brown.
I did the math and if you take 1/8 of the pie it is 307 calories.
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