Deep-Dish Chicken Pot Pie

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video by: kraft

A flaky crust surrenders to a warm veggie-and-chicken mixture infused with a savory sauce. Even better, this makeover is smarter than the classic version. Dig deep.

time

prep:

20 min

total:

50 min

servings

total:

6 servings

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What You Need

lb. boneless skinless chicken breasts, cut into bite-size pieces

1/4

cup KRAFT Lite Zesty Italian Dressing

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

Tbsp. flour

1/2

cup fat-free reduced-sodium chicken broth

cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained

ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)

It's for dipping and dunking and mixing-upping. And yes, for salad too.

Make It

HEAT oven to 375°F.

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.

Kraft Kitchens Tips

Substitute

If you don't have a 10-inch deep-dish pie plate, you can prepare this recipe in a 2-qt. round casserole instead.

Makeover - How We Did It

This comfort food classic has 210 fewer calories, 14g less fat and 4g less saturated fat per serving when compared to a double-crust pot pie made with cream cheese and regular dressing.

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greedygut

posted:4/4/2009

Excellent....only needed to increase the chicken broth to a full cup.

a cook

posted:3/21/2009

This was very easy to make and my husband loved it! I am making it tomorrow for my daughter and son-in-law. It is a meal in one dish. Good with a green salad.

cassandra1974

posted:3/20/2009

I seasoned the chicken with salt and pepper before cooking, and added a half teaspoon of nutmeg and garlic powder after simmering the vegetables. It was delicious. Also brushed the crust with egg yolk before baking for extra browning.

dixieno14

posted:3/17/2009

I made this for some guests and one guest even commented that he never liked chicken pot pie growing up, but he would eat this anytime! He even got seconds!

kyladee41

posted:3/16/2009

I'm definitely planning to make this simple dish very soon. It really seems to be the perfect chicken pot pie, and I'm sure my boyfriend will love it when I make it for him.

a cook

posted:3/15/2009

So, so good! Easy to make and very tasty. I'll make this again and again.

twinkle77

posted:3/11/2009

Yum!!!!!!!!!!!!! This is the best pot pie I've ever had. The cream cheese made the filling so creamy and tasteful. I'll definately be making this again. This is comfort food at its best!

jugtfrd

posted:3/9/2009

This was very good. I did make a few changes, I substituted part skim Ricotta for the cream cheese, which made it creamy and saved a lot of fat. I also added more broth so it wouldn't dry out. I added peppers and onions to the chicken as well.

rswarford

posted:3/9/2009

Finally, I've found a good recipe without cream soup! Thanks! This is delish!

louise5563

posted:3/8/2009

This dish is enjoyed by my entire family, i used chicken gravy in a jar instead of the flour and broth. the gravy gave it the thick-n-smooth it needed.