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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a cook

posted:9/6/2010

This was the worst chicken pot pie I have Ever made. The flavor from the zesty italian dresssing was horrible! Not only will I never make this again, but I will tell everyone one that I had already told soooo, so, many great things about this site, that this is such terrible waste of time and money, I apoligize for even suggesting it to them. Ick, and gross!!

cubeshaker

posted:4/18/2010

Great easy recipee. I flipped a couple things. 1 instead of chicken breast, I used some leftover rotissery chicken i had. I also added a little more liquid as I thought it wouldbe dry otherwise. Came out creamy and tangy which I like

00moose

posted:3/30/2010

My first time making and eating chicken potpie, I made it because my boyfriend is a big fan of it and I thought it was great. I took some pointers from other reviews and added a little more cheese and broth to keep it from drying out and I put a crust on the bottom. It doesn't seem much like a pie without it. I am going to make this again soon, I'm even buying a new baking dish just to do so.

maryjsam

posted:3/26/2010

This is creamy on the inside and crusty on the outside. My daughter doesn't like pot pies and she loved this one.............

a cook

posted:3/16/2010

This was really good except I added potatoes to it at my husbands request & he said he thought he would like it better if it also had a crush on the bottom.

dweeb100

posted:3/16/2010

Forgot to add-swap the crust for a sheet of crescent rolls over the top. Saute chicken a bit longer and shorten baking time to crescent roll bake time. Fabulous!

a cook

posted:3/15/2010

it wasn't hard to make. my kids liked it alot. I'm making it again!!

a cook

posted:3/7/2010

Easy prep, very tasty. Next time will add more moisture, bit too dry.

nicafeole

posted:3/4/2010

Picky kiddos ate this all up!!! I added edamame and needed to add a bit more chicken broth. This was very easy to prepare and baked quickly!

thelemalove93

posted:3/3/2010

This was definitely a hit. I used frozen peas and carrots (1 1/4 cup) and pre-cooked chicken. I also put the pie crust on the bottom and the top which made for easy cutting. My husband loved it and already asked when I am making it again.