Deep-Dish Chicken Pot Pie

photo 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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slm5231

posted:10/6/2008

This is a huge favorite of my husband and I! I made a double batch and froze one pie for almost a month. When I baked it again and ate it that night, it tasted like I'd just made it that day. Yum!

suecosta

posted:10/2/2008

Amazing! Easy! Delicious! The whole family loved it. It has become a family favorite. The ingredients are so easy to keep on hand that it has become a goto recipe for busy nights. Sue, Boca Raton, FL

jennadkins

posted:10/1/2008

This is exactly the recipe I wanted it tasted so good and was easy to make. The only thing I did different was added a bottom crust and a can of diced potatoes. I will definitely make this again!

cthrogmorton

posted:9/24/2008

Easy to make and very good. I made this for a church function and it was a hit! I used the microwavable steam in a bag veggies and crust on the top and bottom and it turned out great. I will definately make this a staple at our house.

deerjess

posted:9/22/2008

Pretty good recipe. It's simple enough. However, I wasn't a big fan of the strong dressing flavor--my husband liked it though. I added chopped onion a little bit of fresh garlic and some canned diced potatoes. For me, the dish would not have been nearly as good with out the potatoes.

kdaisy2003

posted:9/15/2008

I make this all the time! Everyone loves it and asks for the recipe i have lost it a few times and just had to keep finding it. It is the best pot pie recipe I have found

mytmutt1

posted:9/12/2008

This was fantastic. I used flaky crescent rolls for top and bottom crust. I can't believe how easy it was to make.

mistylee74

posted:9/11/2008

The first time I made this, I followed the recipe. The next time I did make some changes to suit my taste: skipped the dressing (just don't care for it), added onion and garlic powder and a few other spices I don't remember, and, of course, used a bottom crust. Yum!

k_renell

posted:9/2/2008

This was great...I added onion and salt and pepper and used a 1/2 cup of Italian dressing to cook the chicken...just great!

hockels

posted:8/19/2008

I substitute Good Seasons Italian dressing and add fresh chopped onion. Best pot pie ever!