Deep Dish Chicken Pot Pie

Original Recipe from Kraft Food and Family Magazine

1 pound boneless skinless chicken breast, cut into 1 inch pieces
1/4 cup zesty Italian reduced fat salad dressing
4 oz cream cheese or Neufchatel cheese
2 Tbsp flour
1/2 cup reduced sodium chicken broth
1 pkg (10 oz) frozen mixed vegetables, thawed
1 pie crust for 9 inch pie

Heat oven to 375 degrees.  Cook chicken in dressing in large skillet on medium heat for 2 minutes.  Add cream cheese; cook and stir until melted.  Add flour and mix well.  Add broth and vegetables; simmer 5 minutes.

Pour mixture into deep dish pie plate.  Arrange pie crust over filling and flute edges.  Cut four slits in crust to allow steam to escape.

Bake 30-40 minutes or until crust is golden brown.


Tips and Hints:
*With our crew, and because I like to have leftovers, I double this and make it in a 9x13 glass baking dish instead of in a pie pan.
*Instead of cutting up and cooking fresh chicken, you can use leftovers or a rotisserie chicken.  Lightly coat the saucepan in salad dressing, and saute the chicken in the dressing for a minute or two to flavor.
*I prefer Philadelphia brand cream cheese for recipes--it melts better and has a better flavor.
*I make a homemade pie crust for this, but you can use refrigerated or frozen pie dough to save time.

Slow Cooker Variation
Mix all ingredients, except pie crust, (cook chicken in dressing or use pre-cooked chicken) in slow cooker.  Heat on low for 6-8 hours or high for 3-4 hours.  Serve over warm biscuits.

Almond Fudge Topped Shortbread

Buttery, chocolaty, and a few almonds.  Yum!

1 cup butter or margarine, softened
1/2 cup powdered sugar
1 1/4 cups flour
2 cups (12 oz pkg) semi-sweet chocolate chips
1 can sweetened condensed milk
Sliced almonds

Heat oven to 350 degrees.  Grease 13x9 inch baking pan.

In mixer bowl, beat butter and sugar until fluffy.  Mix in flour.  With lightly floured hands, press into prepared pan.

Bake 20 minutes or until lightly browned.

Meanwhile, melt chocolate ships with condensed milk in a saucepan over medium heat.  Stir constantly until chips are melted and mixture is smooth.

Spread evenly over baked shortbread.  Sprinkle with almonds; press down firmly.

Refrigerate at least 3 hours or until firm.  Cut into bars.


Tips and Hints:
*If you like an extra almond flavor, you can mix 1/2 tsp almond extract into the chocolate layer before pouring over the shortbread.
*This makes a thick, soft shortbread cookie, with an equal layer of fudge.
*You can substitute milk chocolate chips for the semi-sweet for a sweeter fudge flavor.

Peppermint White Chocolate Fudge

Lightly peppermint flavored, and very pretty, this is one of my husband's favorite Christmas treats.


1/4 cup butter
4 cups mini marshmallows
1 cup heavy cream
2 cups sugar
3 cups white chocolate chips
1 tsp peppermint extract
Colored sprinkles

Line a 9x13" pan with foil or parchment paper.

In a saucepan simmer butter, marshmallows, cream, and sugar over medium heat.  When smooth, stir in white chocolate chips and peppermint extract.  Blend well.  Spread in pan.  Coat with sprinkles.

Cool completely, then cut into 1 inch squares.


Tips and Hints
*Use good quality white chocolate chips for a better texture and flavor.
*You can use mint extract for a more spearmint flavor or vanilla extract to vary the flavor of the fudge.

Chocolate Peanut Butter Truffles

These look really impressive, but are super easy to make!


1 pkg (8 oz) semi-sweet baking chocolate
1/2 cup peanut butter
1 tub (8 oz) frozen whipped topping, thawed
Coatings of your choice

Microwave chocolate in a large microwave-safe bowl on high for 2 minutes, or until almost melted, stirring after 1 minute.  Stir until chocolate is completely melted, microwaving in 30-second intervals as needed.

Stir in peanut butter until well blended.  Gently stir in whipped topping until just blended.

Refrigerate 1 hour.

Scoop truffle mixture with melon baller or teaspoon, then shape into 1 inch balls.  Roll in coating.

Store in refrigerator.  Makes 3 dozen.



Tips and Hints:
*Do not over-mix the whipped topping.  Stir just enough to incorporate it into the peanut butter mixture.
*After refrigerating, let mixture sit for about 5 minutes at room temperature.  The softer mixture is easier to scoop.
*Suggested coatings: powdered sugar, chopped nuts, sweetened shredded coconut, finely crushed cookies, colored sprinkles, crushed Butterfinger bars.  I used powdered sugar and Butterfingers.
*For extra peanut flavor, use chunky peanut butter and roll truffles in crushed peanuts.