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:5/7/2013

Added diced potatoes and onions for increased texture and flavor.

FFDP

posted:2/24/2013

Very easy to make this chicken pot pie. I made it in 6 ounce ramekins, and that is just right for individual portions!

hannabug

posted:1/13/2013

super yummy loved it

melissatij

posted:1/2/2013

I love this dish. It is yummy, easy and healthy. Great job Kraft!

hazelstone

posted:11/9/2012

my mom was the first to try my chicken pot pie. she kept saying, "this is so good. i cant stop digging into it!" i will definitely make this recipe again.

a cook

posted:6/28/2012

I made this recipe as stated, but just added some cubed velvetta cheese. It was a perfect addition!

jeda8201

posted:5/30/2012

So good. I used tuscan house italian dressing instead of the zesty italian. I used regular chicken broth and cream cheese, this filling filled up 2 deep dish 9 in. pie crusts. I had to trim a little bit of excess from the top pie crust to get it to fit right. I used one pound of mixed vegetables. made more filling the next night, and served over noodles.

a cook

posted:5/8/2012

One of my favorites. I add 1 cup chicken broth and 1/4 cup flour to give it more sauce. Then let it sit 20 minutes before cutting.

lmcghee

posted:4/10/2012

Good and easy. The cream cheese makes it.

Jennifermball5