Zesty Chicken Pot Pie

photo by:kraft

We loved this dish! I didn't have the Italian seasoning so I used a packet of Ranch seasoning and it tasted delicious. Can't wait to make it again.

posted by

kristin5280908

on 1/24/2013

time

prep:

20 min

total:

45 min

servings

total:

8 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

oz. (1-1/2 pkg. [8 oz. each]) PHILADELPHIA Cream Cheese, cubed

1/2

cup chicken broth

cups chopped cooked chicken

pkg. (10 oz. each) frozen mixed vegetables, thawed

env. GOOD SEASONS Italian Dressing Mix

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

Make It

PREHEAT oven to 425°F. Place cream cheese in large saucepan. Add broth; cook on low heat until cream cheese is completely melted, stirring frequently with wire whisk. Stir in chicken, vegetables and dressing mix.

SPOON into 9-inch pie plate. Cover with pie crust; seal and flute edge. Cut several slits in crust to allow steam to escape. Place pie plate on baking sheet.

BAKE 20 to 25 min. or until golden brown.

Kraft Kitchens Tips

Serving Suggestion

Serve with a mixed green salad and glass of fat-free milk.

Make Ahead

Prepare as directed except for baking. Wrap securely; freeze. When ready to bake, unwrap. Place strips of foil around edge to prevent over browning. Bake frozen pie at 425°F for 1 hour and 10 min. or until heated through.

Substitutes

Prepare as directed, using PHILADELPHIA 1/3 Less Fat Cream Cheese, OR GOOD SEASONS Zesty Italian Dressing OR substituting turkey for the chicken.

Rate recipes, or edit your previous ratings and more. Sign In

adelafigueroa

posted:9/9/2008

looks great

gailboyer4721

posted:7/13/2008

Easy to make and absolutely delicious. Perfect to serve when we have friends over as I can prepare it ahead of time.

teebone10

posted:4/15/2008

This chicken pot pie was sooo good!I made it for a elderly couple and they loved it.I am making it again for someone else.I love it to.Very easy to make.

Jamie39

posted:3/26/2008

Extreamly tasty, just like we like it. Cook veggies first to make sure they are tender.

a cook

posted:3/13/2008

Not your traditional pot pie, but this was excellent. My 4 year old loved it and my uncle had seconds - both picky eaters. Will definitely add to our list of make again recipes!

mcmc44

posted:2/5/2008

my family enjoy this recipe, my family wants me to make it again. thank you kraft

heathercutie2

posted:1/28/2008

I didn't care for this recipe. Definitely not the taste/flavor I had in mind for a pot pie. The cream cheese/dressing mix just didn't hit the spot.

Dricailn

posted:1/11/2008

I love this recipe so much I've made it twice now. I like to add some onions and sliced portabella mushrooms and just a little parmesan cheese to make it extra special.

AmandaLynCole

posted:12/31/2007

I used left over turkey and made the pot pies in the individual foil tins. I also used the reduced fat crescent rolls for the topping to save on the fat. It came out wonderful. Everyone loved it and couldn't believe the filling had cream cheese. I will be making this with left overs from now on. The small foil tins were great and easy to serve.

alanna338

posted:12/18/2007

My fiance is very picky and I made this tonight for dinner. He ate it right up and was asking if there was any left over so he could take it for lunch tomorrow. He never asks to take leftovers for lunch, so I know it was a huge hit. It was pretty easy to make and it was very filling. I am definately going to make it again!