Chicken Pot Pie

I found another meal that Jake really liked! I got this recipe from the Food & Family Magazine

1 lb. boneless, skinless chicken breast, cubed
1/4 cup Zesty Italian dressing
4 oz. cream cheese
2 Tbsp. flour
1/2 cup chicken broth
10 oz. frozen mixed vegetables, thawed
1 refridgerated pie crist

Preheat the oven to 375 degrees F. Cook chicken in dressing in large skillet on medium heat 2 minutes. Add cream cheese (cubed) cook and stir until melted. Add flour, mix well. Add broth and vegetables, simmer 5 minutes.

The recipe says to pour the mixture directly in the pan and cover with pic crust, but I like to put on pic crust in the pan, then pour in the mixture, then cover with the other pie crust.

Flute the eges and cut 4 slits to allow steam to escape. Bake 30 minutes or until crust is golden brown.