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

a cook

posted:9/25/2005

There are many different recipes I would recommend for this item other than this one. There is not enough of a chicken taste. The cream cheese needs to be more seasoned or the cream cheese is entirely to rich. Either add a dry packet of chicken gravey to the mix or something comperable.

stanbrown

posted:7/20/2005

I made this placing pieced refrigerator crescent rolls instead of the pie crust. I've made it both ways, and it is superb either way! My picky kids love it.

car4kids12

posted:5/5/2005

it was excellant even my very picky grand daughters liked it

a cook

posted:3/23/2005

This was delicious! I did take the advice of others and added 1 can of cream of chicken soup instead of the cream cheese. The Italian seasoning made all the difference -- I know it would have tasted very plain with out it. I wasn't quite sure it would give the right flavor, but it did!

garrett1964

posted:1/24/2005

I made a larger version that was lower in fat; made with 1/3 reduced fat cream cheese and instead of using pie crust, I used 30% reduced fat crescent rolls. Spread the crescent rolls in a 13x9 glass dish seaming all pieces together on the sides & bottom of the baking dish then fill with ingredients and cover top with cresent rolls seeming sides & top crust together. Make as instructed or until crescent roll is golden brown.

melinbay

posted:11/18/2004

I MADE THIS DISH FOR COMPANY AND POURED IT OVER THIN PASTA. IT WAS A HIT, THE KIDS LOVED IT TOO. I USED 1/2 THE CREAM CHEESE AND ADDED A CAN OF CONDENCED CHICKEN SOUP.

a cook