Deep-Dish Chicken Pot Pie

(665)

rate it now!

you may also enjoy

Meatloaf Basics

Slow Cooker Basics

Deep Dish Sausage Pizza

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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

Arlene 771

posted:11/12/2009

I made this 2-3 years ago and it was the best I'd ever had. I've made it several times. I make an easier version by using a different crust. 1 C biscuit mix, 1/2 C milk, 1 egg; drop by spoonsful over top. Much easier & tastier. It's a great dish to take to shut-ins, etc. I also use my own variety of vegetables instead of frozen mixed to suit our tastes. Arlene 771

lindsaylbishop

posted:11/7/2009

The best chicken pot pie ever! This is my go-to recipe when I have nothing planned for dinner, it's fantastic! Good budget recipe also.

Enj18

posted:11/3/2009

Excellent recipe, very tasty and warms the body. I added a can of cream of chicken soup and shredded my chicken to make more filling... the pie crust took double the time and I got impatient and broiled it... still tasted great... family loved it including my two year old who basically lives off of cereal, so definitely a keeper!

cormackmn

posted:11/1/2009

Excellent recipe! My picky husband loves it. I love to prepare this one for others too.

julie1423

posted:10/26/2009

My kids love this recipe, we've made it countless times and it is quick and easy. They prefer when I make my own crust but that adds time. Every person that I have made this for asks for the recipe. I highly recommend making this one.

fofohol

posted:10/14/2009

This recipe is AMAZINGLY easy and tastes wonderful! We've made it three times and my whole family loves it. Even my toddler. I usually have to bake it for 5 extra minutes.

a cook

posted:10/9/2009

So I made this tonight for my first time. I'd read that another person added garlic powder and nutmeg to the filling, so I did that as well, only adding about half the amt of nutmeg that he/she did. Well, that was a mistake. My husband wouldn't hardly eat it b/c of the nutmeg. I wouldn't have minded a "subtle" taste of it, but it was too overpowering and made it too rich. OTHER THAN THAT, it was a pretty good dish. I also added some thyme which I think was probably ok. It was quite easy to make and seemed to taste like a traditional pot pie except for the nutmeg, of course. I will definitely try it again (next time omitting the nutmeg!) and hopefully it will be more of a hit with my husband.

offdhook

posted:9/20/2009

Very good. I used grilled chicken strips and it was awesome!

crtnybee15

posted:9/14/2009

Fantastic. I made it for dinner and then had to make it again the following night. I used the new crescent roll sheets for the pie crust and added some cheese before putting the crust on it. The best was using garlic & herb cream cheese instead of regular... I used the whipped - it melted super fast and gave awesome flavor!!

eliselostinlove

posted:9/8/2009

I made my own crust and everyone loved it! It was soooo good :)