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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ChristaKel

posted:9/27/2005

I did not like the cream cheese. If I made it again, I would use cream of chicken soup.

nancy9222

posted:9/27/2005

The pot pie was great! My husbund, 13yr.old and 4 year old all said it was fabulous! I made it just as listed.

a cook

posted:9/26/2005

It was good but I think the pot pie with cream of chicken soup is better.

kadp

posted:9/26/2005

My family loved this dish. I altered it a bit for a lower fat/lower calorie meal, subbing fat free Kraft dressing and fat free cream cheese for the reduced fat ingredients in the original recipe. I also eliminated the pie crust, serving this as more of a "stew" with a tossed salad on the side. It was delicious!!

megrebale

posted:9/24/2005

This was truly delicious. THe tanginess of the cheese, combined with the veggies and moist chicken made dinner a delight! Thank you!

mcampen

posted:9/24/2005

This was great! Easy to make. Even tried it a 2nd time with steak & used beef broth instead of chicken, just as good.

allisonmcicero

posted:9/23/2005

To quote my husband, "As far as chicken pot pie goes, this is as good as it gets!"

sburditt

posted:9/22/2005

My family loved this but I thought it had a very tangy taste from the cheese, I would love to find a substitute for the cheese.

kittie313

posted:9/22/2005

Made it for supper tonight, my picky kids even ate it! I'm going to play with seasonings a bit though next time, my husband and I both thought it was a touch bland for our taste. But it had a great overall flavor, especially the meat! If my picky 2 1/2 year old will eat it, then it MUST be good.

pinkadot

posted:9/21/2005

This was great. I made it with a bottom and top crust. Next time I will make a little more sauce, it was a bit on the dry side but could be because I added the bottom crust. Definitely will make again.