August
2006
Current
Cooking
Pot Pie
with a Zing
2-8 ounce
packages cream cheese, cubed
1 cup
chicken broth
3 cups
chopped chicken or turkey
2-10 ounce
packages frozen mixed vegetables, thawed
2 envelopes
Good Seasons Italian Salad Dressing, dry
1-15 ounce
package refrigerated piecrusts (2 crusts)
Heat cream
cheese and broth in large saucepan on low heat until cream
cheese is melted. Stir frequently with wire whisk. Stir in chicken, vegetables
and salad dressing mixes.Put into
9-inch pie plate. Cover with 1 piecrust. Seal and flute edge. Cut several
slits to permit steam to escape.
Cut remaining
piecrust into decorative shapes and arrange on crust. Place
pie plate on cookie sheet. Bake at 425 degrees for 20 to 25 minutes or
until golden brown.
Substitutions:Neufchatel
cheese for cream cheese (1/3 less fat); Good Seasons
Zesty Italian Dressing for regular dressing; One can
of cream of chicken soup for one package cream cheese
-Submitted
by Patty Gyger,Lilburn, who receives a $25 credit on her WEMC bill. Recipes
featured in Current Cooking are not independently tested, so we must depend
on the accuracy of the cooks sending them. Always use safe food handling,
preparation and cooking procedures from recognized experts.
Holiday
Closing
Walton
EMC’s
business offices will be closed Monday, September 4 in observance of
Labor Day. Call 24/365 for outages and emergencies.
Handy
Tip
Dishwasher
not cleaning as well as it did? Check the holes in the spray arm to make
sure they’re not clogged. Clean if necessary
with a toothpick.
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