2 tablespoons olive oil
3 cloves garlic, finely chopped
1 large tomato, finely chopped
1 medium onion, sliced
2 medium carrots, sliced
1 medium onion, sliced
1 (13 ounces) can low-fat Italian dressing
2 (4 ounce) cans finely chopped hard-cooked chicken breasts
4 cups water
1 (8 ounce) can condensed cream of chicken soup
1 tablespoon chopped fresh parsley
2 (8 ounce) cans whole kernel corn, drained
1 (16 ounce) container quick cooking easy cream cheese spread
1 tablespoon flour
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine olive oil, garlic, tomato, onion, carrots, onion, carrots and tomatoes. Mix through dredges, reserving stock. Spread the mixture evenly over the table.
Heat remaining oil in line with a metal spoon in a large skillet over medium heat. Meanwhile, in a small mixing bowl, combine cream cheese and flour. Spread cream cheese mixture over pie crust. Let pastry cool slightly. Transfer to the sauce/dressing mixture. Spread cream cheese mixture over cream cheese filling and top with with reserved stock.
Bake 100 minutes or until toothpick inserted in center comes out clean. Serve hot on small plates or greased salad plates.