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

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

jchalifoux

posted:11/20/2010

Love, Love, Love it. I bake the chicken with a bit of the Italian dressing spooned over it - adding even more flavor. Yum!

roehrig13

posted:11/10/2010

Really good and easy too. My kids even liked it. I used peas and carrots and corn. The leftovers were a little dry but still tasted good.

a cook

posted:11/4/2010

I used the whole brick of cheese and added potatoes. Next time I will omit cream cheese and add cream of chicken soup and cook the veggies seperatly before adding them to the pie-they were a little cruchy.

Nora58

posted:10/20/2010

This was very good and easy to prepare. I cooked frozen chicken breasts with the Italian dressing overnight in my crockpot and then shredded them. I did add a little more chicken broth based on suggestions but thought it had a great taste just the way it was!

starfall56

posted:10/19/2010

This was wicked good and easy to make. I added the entire brick of cream cheese like some others suggested and it turned out perfect. Delicious!

hoviouss

posted:10/6/2010

This is the best! My family requests this chicken pot pie often. Thanks!

AWaugh

posted:10/5/2010

This is huge hit in my house. My son and husband would eat it every night if they could! I add the entire brick of cream cheese and use two pie crusts. Turns out great! I did read some reviews about adding diced potatoes and am looking forward to trying that tonight!

pastrylady02

posted:9/25/2010

I wanted a place just for a question section. I plan on making this but I am lactose intolerant. The chesse will not work for me. Any lactose free cheese suggestions. Honestly I have never had a potpie with cheese. Let me know ladies or gents.

mzeitlin1986

posted:9/24/2010

Was a very good recipe. Daughter liked it but would have to double it again didnt make that much.

mlroberts02

posted:9/15/2010

My family - even my picky father in law - loves this recipe. No one will eat peas, so instead of mixed veggies I use 1 whole potato, 1 cup of green beans and 1 cup of carrots.