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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jenleeharris

posted:11/27/2007

My family loved this dish. We like it better with a crust on the bottom.

dizzyg5150

posted:11/19/2007

I'm a novice cook, I can barely boil water. This reciepe was easy and quick. My family was really impressed. I added a bottom crust and spread melted butter on the top crust right before going into the oven. I also added extra chicken broth. Next time I will add salt and pepper to the mixture.

mle14boo

posted:11/19/2007

this was really easy and really good. I just put the ingredients together and put it in the oven.

ezmeralda69

posted:11/18/2007

This recipe was really good when it first comes out of the oven. But it does not make good leftovers. Leftovers are too dry.

a cook

posted:11/14/2007

I loved it. My kids wouldn't touch it. Probably just didn't look right to a kid.

a cook

posted:11/11/2007

Beats the heck out of frozen store bought pot-pies.

boogersneighbor

posted:11/8/2007

DELICIOUS! I sprayed the bottom of my pie pan lightly w/olive oil spray, put a crust on the bottom and also added some oregano, fresh parsley, rosemary, salt and pepper. It was fantastic. I will make this at least once a week through the winter.

nschnacken

posted:11/1/2007

I liked this recipe a lot. I like to add fresh potatoes. I can't ever find a frozen veggie blend with potatoes in it. Adding the potatoes makes it way better. Boil them for a few minutes first so they don't come out chewy.

a cook