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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skyblue231

posted:3/21/2006

I have already made this recipe 2 times in one week. It will become a staple recipe in our house.

mdollev

posted:3/21/2006

This has become a staple in my family. I make it with just broccoli, though, since my husband doesn't like carrots and my son doesn't like cauliflower.

a cook

posted:3/21/2006

My friend made this recipe for dinner and then a couple of days later I made it for my house and a second one for a friend. Everyone loved it! I am planning to make it again tonight. Quick, easy, cheap and delicious.

vicky27mom

posted:3/9/2006

This was a great easy recipe and my kids loved it too! Very simple to put together!

a cook

posted:3/8/2006

I used a double pie crust, but it was certainly a hit in our household. I have sent it on to several people. It is great for a workday because it is simple to make and yet it looks like an 'old fashion meal'

lovlylola3

posted:3/3/2006

It is very hard for me to make something my whole family enjoys but this recipe was a success! after reading the other comments i decided to use a rotisserie chicken for more flavor and i also added cubed potatos.. i felt it needed salt and pepper but other than that it was great and easy to subsitute and add ingredients to your liking =)

mikeswife80

posted:2/22/2006

This is a fabulous recipe. I did not use the dressing however. I used extra broth and veggies and 2 pie crusts. It was the best chicken pot pie we have ever eaten. This recipe will be added to my personal favorites.

cyrah

posted:2/21/2006

MY FAMILY ENJOYED THIS RECIPE. SO FAR EVERYTHING I HAVE MADE FROM YOUR MAGAZINES HAVE BEEN LIKED BY MY WHOLE FAMILY.

txchef_fran

posted:2/20/2006

I did alter this recipe a little. I added some rosemary to mixture before baking as well as using chicken stock I had frozen instead of broth. The cool part is I made this in my Stir Fri skillet. I cooked the chicken and did all prepwork then when it said to covert to pie plate I thought....I should just pop crust on top and have one less pan to clean (my cookware is oven safe) It was so delish and I only had one pan to clean!!!!! This is a definate repeat meal on a cold day! P.S. Just be sure your pans are oven safe and next time you make chicken keep your stock in freezer.

kckrey22

posted:2/18/2006

I have made this for friends and family and everyone loved it. I even made it for a Bunco party and recieved raves. It is so simple to make and to me it is comfort food!