Homemade Chicken Pot Pie

This recipe is also from my brother-in-law, and we really enjoy it. The Italian dressing adds the perfect amount of flavor. And we always use less chicken and add more vegetables. Veggies are good for you! I have only made this with the biscuits, so I don't know how the pie crust version is. The biscuits are so delicious though that I will probably always make it with biscuits.

Chicken Pot Pie
1 lb. Chicken (I usually use 1/2-3/4 of a pound) cut into 1 inch pieces
1/4 cup Italian dressing
4 oz. (1/2 a package) of cream cheese
2 T flour
1/2 cup chicken broth
1 10 oz. pkg. mixed vegetables thawed (I usually use 16 oz. or more to make up for less chicken)
1 pie crust (you can buy or make your own, or you can make these biscuits and put them on bottom and top.)

1. Preheat oven to 375 degrees.
2. Cook chicken in dressing in large skillet on medium heat 2 min.
3. Add cream cheese and stir until melted.
4. Add flour; mix well.
5. Add broth and vegetables; simmer 5 minutes. If it seems to thick add more chicken broth to make it creamier.
6. Pour mixture into pie plate if using pie crust or into a 9x9 pan if using biscuits. Put pie crust over filling or arrange biscuits; cut 4 slits in crust to allow steam to escape. (I don't cut slits in the biscuits.)
7. Bake 30 minutes or until crust is golden brown.
Enjoy!

Heather