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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Fatkid's Wife

posted:9/17/2005

I made this a couple days after getting my magazine in the mail because I thought it was a very interesting approach to chicken pot pie. I did however make homemade pie crust, top and bottom, which increased cooking time to one hour. And I used regular cream cheese. I loved how creamy it was!

noomie15

posted:9/16/2005

It was very quick and very good, with out all the fat!

a cook

posted:9/15/2005

The family enjoyed the recipe. It is very easy to make especially with busy school days. I would recommend to dissolve the flour in chicken broth first. This will cut down on any lumps that may occur.

belinda323232

posted:9/14/2005

mine was just a little dry, i'm going to try again this week with leftover turkey & a little more cream cheese & broth!My 3 year old loved this & she is kind of hard to please!!it was very easy to make!!!

a cook

posted:9/13/2005

This is a great quick recipe. I added canned cubed potatoes. We really enjoyed it.

Jo433

posted:9/11/2005

I ADD ONIONS, MUSHROOMS AND PARSLEY TO THE RECIPE. MY FAMILY LOVE IT!

roma2727

posted:9/11/2005

I added extra salad dressing, cream cheese and broth (we like more sauce)...it was delicious!!! Will definitely make again.

DAYNA49

posted:9/11/2005

This recipe is outstanding, my family loved it!

binzy

posted:9/6/2005

Didn't have enough season in it. 2/9/2005 Sarah

gidget88

posted:8/23/2005

I have made this dish several times. I put frozen peas over the chicken add 1 can of cream of chicken soup. Mix 1 c. Bisquick, 1 egg and 1c. milk together and pour over this and bake...YUMMY!