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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a cook

posted:8/11/2008

Easy to make, tastes fantastic. Great comfort food.

a cook

posted:8/5/2008

Great for Company. Quick and easy to make. I add lots of extra vegetables.

celineyvette

posted:7/29/2008

This recipe was easy and quick. my boyfriend loved it!!

jlynnec

posted:7/15/2008

This recipe is SO GOOD! I make it all the time because it is so delicious and so easy!!!

laraemcmullen

posted:7/13/2008

I tried this recipe because it was a classic but slimmed down. I absolutely love it. I use low-fat or fat free everything and it is just so good. You would never guess it was somewhat healthy. My family loves it and we make it at least twice a month now. So simple. I double the batch and use a 9x13" pan so that we have leftovers for lunch the next day.

deb5656

posted:5/29/2008

Everyone loved it, i made an extra one and froze it for my mother....she wants some more

a cook

posted:5/28/2008

I have used this recipe multiple times, and it never fails to get rave reviews.

tamigrass

posted:5/13/2008

My family loves this dish. I've never changed a thing.

raehuff