okay, how come we only have butler, dad, and myself as contributors now? We need to get this thing back up and running. Here is a recipe I made out of the Kraft magazine and really liked. If anyone else has or tries good recipes, please share because I am always needing new entrees to make for dinner.

Deep Dish Chicken Pot Pie


1 lb. boneless skinless chicken breasts, cubed
¼ c. Kraft Light Done Right! Zesty Italian Dressing
4 oz. Neufchatel Cheese (or cream cheese)
2 Tbsp. flour
½ c. low sodium chicken broth
1 pkg. (10 oz.) frozen mixed vegetables, thawed
1 refrigerated pie crust


Preheat oven to 375˚F. Cook chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel cheese; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 min.

Pour mixture into deep dish 10-inch pie plate. Arrange pie crust over filling; flute edge. Cut 4 slits in crust to allow steam to escape.
Bake 30 min. or until crust is golden brown