Easy, Healthy Chicken Pot Pie

I love a good "comfort food" casserole, but typically it's so unhealthy the only thing that brings comfort is the extra cush it gives your rear end! :) So, I looked up a few recipes, made a few tweaks for my taste and have come to love this version as much as the original!

Chicken Pot Pie

1 lb. chicken breasts
1 regular-size bottle lite Italian dressing
4 oz. neufchatel cheese
2 T. flour
1 can chicken broth (i prefer the low sodium version)
10-16oz frozen mixed veggies
1 refrigerated pie crust (1/2 package)
salt & pepper to taste

Place the chicken breasts in a slow cooker (frozen is fine) and cover with 1/2 bottle of Italian dressing. Cook on low for 6-8 hours.

Go to work. Go play outside. Ski if you're near a mountain. Spend the day at the spa if you're not. Color. Paint. Do whatever you like - the chicken is cooking and time is on your side!

After enjoying your rendezvous of choice, walk in to a house that smells deeee-lish! Turn off the slow-cooker, drain the chicken. Preheat oven to 375.

In a large skillet pour 1/4c. Italian dressing and add the 4 oz. of neufchatel. Cook on low-medium until cheese is melted. Add chicken, shred, and stir until combined with cheese mixture. Add 2T. flour, stir. Pour in chicken broth and turn up the heat a bit to thicken the sauce. Add salt & pepper to taste. Stir in frozen vegetables and simmer on low for 5 minutes.

Pour chicken mixture into 10" deep dish pie plate (or casserole dish if you don't have a pie plate). Unroll pie crust and place on top. Tuck extra crust underneath and flute the edge. Make 4-5 slits to keep your pie from poppin' :). Bake for 30-35 minutes or until crust is a lovely shade of golden brown. (note: you may want to put tinfoil or a baking sheet on the rack below - just in case it starts to bubble over the edge a bit)

Here's what the outcome looks like - and trust me, it tastes even better!

Servings: 6
Calories: 330
Fat: 18g
Fiber: 1g