Deep-Dish Chicken Pot Pie

photo 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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Squatslot

posted:1/19/2009

My husband said he has NEVER tasted a pot pie anything like that and that is was SOOOOO GOOD! The only thing differen that I did was to use a lg. round stone dish that was not very deep and pieced 2 pie crusts over the top. Is incredibly delicious.

cylinders

posted:1/5/2009

What a fast and easy recipe. We loved it. The only thing I did differently was to add a bottom crust. I will definately make this recipe again.

lovecky

posted:12/31/2008

My daughter is a vegetarian. I replaced the chicken with cubed soy, chicken seasoning, garlic and pepper, We also added KRAFT Velveeta Cheese cubes for a cheesier rib stickin meal. It was awesome. You may need to add more chicken stock. This one is a winner!!

jrc27

posted:12/30/2008

My two young pickie eaters ate this and my husband loved it. Very tasty and easy meal to prepare. This will be in my meal rotation.

a cook

posted:12/30/2008

I really liked how easy this recipe was. I found that I needed to cook it a little longer than the recipe told me to. I have made it several times. The reason why I gave it 4 stars instead of 5 was because the vegetables always seem to taste a little leathery. I like to put in fresh ones instead. It tastes better than frozen.

SunshineNy

posted:12/30/2008

i made this over the weekend turn out great, seem like a easy recipe to work with, will make again

avidbaker

posted:12/29/2008

This was great for one of those cold busy days. I added garlic powder,cumin,salt,and parsley to the chicken when I cooked it. Then I added the dressing. The dressing alone is never enough flavor, so taste the chicken before adding the flour and cream cheese. This really hit the spot! The crust came out great!

barb952

posted:12/24/2008

Great for a quick dinner.

a cook

posted:12/22/2008

After being given the ..now what did you try face... by my fiance, he tried it - and -LOVED IT!!! His boss got a try at lunch and said that I HAVE to make it for work holiday lunch!! Thanks Kraft

tyleevw

posted:12/16/2008

I make this all the time! it's so good! I do season the chicken a bit and add a little more broth, but it's good. :)