1# Chicken Breasts, cubed
1 onion, chopped
1 Tbsp minced garlic
1/4 cup Italian Dressing
8oz Cream Cheese, cubed (I used 1/3 reduced fat onion and chive flavor)
1/2c Chicken Broth
2 Tbsp flour
1 pkg frozen mixed vegetable, thawed (I used Bird’s Eye broccoli, cauliflower and carrots)
2 pack frozen deep dish pie crust (I used Great Value)
Preheat oven to 375 degrees F. Cook Chicken, onion and garlic in dressing in large skillet on medium heat about 2 minutes. Add cream cheese and chicken broth; cook & stir until melted. Add flour and mix well to thicken. Add vegetables; simmer 5 minutes. Pour mixture into frozen pie crust. Top with other pie crust – cut slits or design in top crust. Bake 30 minutes or until crust is golden brown.
YOU CAN ALSO USE YOUR LEFT OVER TURKEY, POTATOES AND VEGGIES IN THIS DISH!