Creamy Chicken Pot Pie, Green Salad, Corn on the Cob

This chicken pot pie recipe is adapted from Good Seasons. It is so tangy and flavorful, you may forget you're eating chicken pot pie!

Creamy Chicken Pot Pie
1 1/2 (8 oz) pkgs cream cheese
1/2 c chicken broth
3 c chopped, cooked chicken
16 oz frozen mixed veggies, thawed
1 envelope Italian dressing mix
2 pie crusts

Preheat oven to 400. Cook cream cheese and chicken broth in a large saucepan over medium-low heat until cream cheese is melted, stirring frequently. Stir in chicken, veggies, and Italian dressing mix. Spoon into bottom pie crust. Cover with top crust, seal edges, and cut several slits to permit steam to escape. Cover edges of crust with foil to prevent burning. Place pie on a baking sheet. Bake for 45 minutes to an hour.

Healthier version: Preheat oven to 425. Follow directions for preparing filling. Now instead of using two pie crusts, use only the top one: Spoon filling directly into a greased pie plate. Cover with crust, seal edges, and cut several slits. Place pie on a baking sheet. Bake 20-25 minutes, or until golden brown.


Green Salad and Corn on the Cob
green salad
4- 8 ears corn on the cob

Prepare green salad. Boil a large pot of water. Add corn and boil for about 5 minutes. Remove from heat and serve.