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

a cook

posted:2/13/2008

This recipe has become a staple at our house. It's easy, relatively quick, and tastes great.

a cook

posted:2/13/2008

This was horrible. The italian dressing gave the chicken an awful 'wang'. And the taste of Neufchatel Cheese is the last thing we would have expected to taste when chomping into a chicken pot pie. The dish came out very, very dry; there was no gravy like a pot-pie should have. We did, however, enjoy the crust.

shines7

posted:2/9/2008

Delicious & easy to make,my husband loved it, only thing I would change is the size of the dish - I would go down to a 9 in.

12bmss

posted:2/5/2008

I have made this several times and we love it. Fast, easy & delcious.

a cook

posted:2/5/2008

My family really enjoyed this recipe, and it was very easy to make. I made mine with leftover turkey - it was GREAT!

a cook

posted:2/2/2008

My 4 year old grandaughter loves this recipe because of the "secret" ingredient...cream cheese!

cmbart

posted:1/25/2008

I put a crust on the bottom of the pie plate as well. Its so good!!! Also try it with sliced sirloin steak, its pretty good.

johnsonhl1676

posted:1/18/2008

My whole family loves this recipe. Very easy to make and tastes wonderful. I add a pie crust to the bottom of the pie plate and then add the filling and top it off with the other pie crust!! YUMMY

3Scorpios74

posted:1/17/2008

Yummy!! Even my son who (normally) barely touches vegetables gobbles this up, asking for second helping EVERYTIME! He LOVES it! Even the lima beans! A definite keeper!

rosiecheex

posted:1/11/2008

I didn't have a 10 inch deep dish pie plate so I used a 2 quart casserole dish as suggested but it was too big so I used a 1 1/2 quart size and it was still too big but I used it anyway. I put the crust on top of the dish and tried to flute the edges (not very well) but my crust took an hour to bake in the oven. I think it was because the dish was too big. Next time I would use a regular 9 inch pie plate. But it was very tasty and my kids ate it too. I was hoping for leftovers so I wouldn't have to cook tonight but we ate the whole pot pie between us (my husband included) so it looks like we'll be ordering pizza tonight lol.