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Deep-Dish Chicken Pot Pie 

Suzanne shows us a healthier twist on a comfort food classic. This easy chicken pot pie recipe is the perfect family dinner any night of the week.
prep time
20 min
time
50 min
servings
6 servings

what you need

  • 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
  • 1/4 cup KRAFT Lite Zesty Italian Dressing
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
  • 2 Tbsp. flour
  • 1/2 cup fat-free reduced-sodium chicken broth
  • 3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained
  • 1  ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

  • COOK chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel; cook and stir 3 to 5 min. or until melted. Stir in flour until blended. Add broth and vegetables; stir. Simmer 5 min.
  • POUR into 10-inch deep-dish pie plate; cover with pie crust. Seal and flute edge. Cut slits in crust to permit steam to escape.
  • BAKE 30 min. or until golden brown.

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