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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bcullen01

posted:3/8/2009

Absolutely great! Easy to make and my guests wanted the recipe.

rasmus1

posted:3/5/2009

This was good and everyone likes it. I would like it to be a little saucier. I did salt and pepper the chicken when I was cooking it.

Nikster57

posted:3/5/2009

Man was this good!! Very top of my list of foods to make. Can't bgeat the flavor or the calories per serving. My family scarfed it down!

a cook

posted:3/4/2009

Surprisingly delicious!

msminer329

posted:3/4/2009

family loved it...made some alterations to the recipe though. i added cream of chicken soup when i added the broth. i also used fresh and canned veggies...not frozen. i added a bottom crust but baked it 15 mins so it wouldnt come out soggy...was perfect

a cook

posted:3/3/2009

Fabulous! I make this recipe a alot. My family loves it!

rdcopeland308

posted:3/1/2009

This was a hit with my kids. Very easy to make.

Valliedweller

posted:3/1/2009

Enjoyed this Deep Dish Chicken Pot Pie at mt friend's house last night and it was delicous ! Can't wait to make it for my husband.

JenHawes1

posted:2/27/2009

I made it with top and bottom crust and it was too much crust. It also needed some more juices so I will probably add some cream of chicken soup. It was a little thick but still yummy.

70christina

posted:2/25/2009

Even my picky kids ate it up.