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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cjackson101

posted:11/22/2008

Absolutely the easiest and our favorite chicken pot pie recipe. This is the one recipe my family requests repeatedly. My sons' friends also love it!

connie_martin_46814

posted:11/22/2008

Really easy to make. Tastes wonderful.

kristynolan

posted:11/2/2008

Quick, easy, delicious comfort food.

a cook

posted:10/21/2008

i made this last nite for the family, everyone liked it very much but i did add cubed potatoes and salt and pepper and also put more neufachatel cheese than the recipe called for. i will definetly make again.

mlesee08

posted:10/20/2008

Wow, comfort food right at you fingertips! This was super easy to make and so delicious. This recipe is going to get a lot of use this fall and winter.

cassnb03

posted:10/16/2008

I love this recipe! Instead of the frozen veggies, I use a can of corn and a can of diced potatoes! It turns out great like that.

ajsmile

posted:10/14/2008

My daughter and I didn't like this recipe at all. There was something about it that just gave it a werid taste. My roommate brings her boyfriend over and they LOVED IT!! Not something I would make for myself again but I would make it for them if they asked.

Tara753

posted:10/12/2008

This recipe is AWESOME! I have made it several times for my family. I was asked to cook for a dinner meeting at our church & so I choose this and made it into indivival servings. Because I had made more than enough, people offered to buy the rest! Needless to say I accepted and sold out with in minutes! The only thing I changed was adding a bit more dressing 1/4 cup or so, just adds a little more zip.

eastwind

posted:10/11/2008

Despite negatives review I decided to try this recipe. I substituted oriental vegetables for mixed vegetables and added fresh, cooked carrots, and onion. I also topped it with 1/2 pkg crescent rolls laid across the top. I baked the remaining rolls. My husband loved this dish!

esutphin

posted:10/10/2008

I used canned chicken and it's broth.