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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TanyasRecipes

posted:9/6/2006

This was very yummy, I added 3 diced potaoes to this and a bit more broth.

hallsey2

posted:8/30/2006

This recipe was not only very tasty, but it was also very easy to make. My family loved it! I will be making this one again. You make me feel like a chef! THANKS-A-MILLION

a cook

posted:8/23/2006

My family and I really liked this recipe. I have been intimidated to make a pot pie thinking that it would be more complex than it actually was. This recipe was very easy and tasted great. Even my picky husband who dosent really care for pot pies as a rule loved this one.

lailasmom77

posted:8/23/2006

This was great!! It was the first I've ever made a pot pie, and I was very please. I didn't have the italian dressing, so I substituted a package of dry ranch dressing and substituted velveeta instead of the other cheese. Very very good. My family loved it and asked that I make it again!!

nnp2

posted:8/8/2006

Very yummy! I used two crust instead of one. It didn't make that much difference in calories and taste better!

a cook

posted:8/5/2006

I sent this recipe to my family they have all loved it too. My husband likes a bottom crust so I added one and it was perfect.

Heather1382

posted:8/4/2006

I didn't have chicken broth, so I used a can of cream of chicken soup. My husband loves it. We will have this again!

a cook

posted:7/27/2006

unfourchantely i made this while sick so i couldn't taste a thing! but my husband cleared his plate and said to make it again, and he's not a big chicken fan. one thing i will change, if you're like us and love the traditonal pot pies, add an extra pie crust on the bottom as well as the top; once cut there just wasn't enough crust to go around!

JNETTE626

posted:7/22/2006

Filling was very thick - next time will add more chicken stock - but still very good!

buffy2141

posted:7/19/2006

My husband's favorite meal!!