Deep-Dish Chicken Pot Pie

(665)

rate it now!

you may also enjoy

Meatloaf Basics

Slow Cooker Basics

Deep Dish Sausage Pizza

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

add your photo

add to shopping list

add to recipe box

send/share

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.

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

SkysMom211

posted:7/25/2007

Made this SO many times, I double the recipe and make 2, 1 to freeze and 1 to eat. Or one for a new mom in my moms group for her freezer. I've always gotten compliments on it too!! LOVE IT!

MAMAE2

posted:7/21/2007

Simple, fast, delicious! New family favorite.

SamaraVT

posted:7/21/2007

This turned out VERY well. my boyfriend loves chicken pot pie, so i was glad that this was up to his standard. next time, i may put crust on the bottom too for more crunch, but otherwise definitely a keeper!

a cook

posted:7/19/2007

Simply delicious, and way less fattening than other pot pies I've tried with cans of cream of this and that and melted butter. Super easy, too. I paired it with steamed brocolli and everyone loved it!

a cook

posted:7/19/2007

Very tasty and easy to make. I substituted mixed vegs in cans (4) for the frozen and doubled up on the Cream Cheese and chicken broth. I used a 13 x 9 dish an put a pie crust on the bottom that I cooked before putting ingredients into it. Feed a family of 4 with a little left over.

SLove554

posted:7/16/2007

I would also add more chicken broth and I did add some spices such as paprika, salt and pepper but may try others next time. Very easy to make and very enjoyable.

angelpasta20

posted:7/16/2007

I make this once a week!! Not only does my boyfriend love it, but his friends come over every time I make it!! Needs more herbs--oregano, parsley, a lil sage and a LIL rosemary!! Makes it AMAZING!!!! LOVE IT! A lil messy, but good!!

MIRANDA915

posted:7/11/2007

I used regular cream cheese, but I kept everything else the same. It was very good.

a cook

posted:7/10/2007

the first time I made it it was a little bland. The next time I made it, I added some spices and sprikled some cheddar cheese before seal it with the pie crust. It made a big difference and my family loved it.

Mrs.Biest

posted:7/6/2007

I absolutely LOVE this recipe!!! We make this all the time and its wonderful. The fat free or Low fat cream cheese makes this a little bland, so I add pepper, Italian herbs and cumin to the mixture. I also use Gumbo frozen vegetables b/c okra is really good in this recipe beleive it or not.