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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aarbrown

posted:4/14/2006

Very quick and easy to make. Delicious. Kids asked for seconds.

a cook

posted:4/13/2006

Very good recipe. I was glad to see it didn't use a cream of whatever soup in it like most recipes. I made my own crust (easier than most people think. 5 mins. prep if that!) I also used the disposable deep dish pie plates and it worked very well. Exceillent leftovers. I will definitely make this again.

kablack

posted:4/9/2006

This pot pie is excellent and has become a regular dish in our home. I prepare it in a 9 x 13 pyrex dish and use one pie crust cut in half on the bottom, throw in the filling and place the other pie crust cut in half on the top. It's so flavorful and easy... and best of all get rave reviews when served to guests!

f1racer

posted:4/7/2006

This was great. Had wonderful flavor. Entire family liked it.

a cook

posted:4/4/2006

Turned out wonderful. Added canned potatoes and 1/2 can of cream of chicken soup. Also made my own double crust. For reheating add a little water or milk.

a cook

posted:4/3/2006

This has become a family favorite! My husband and kids request it often.

a cook

posted:4/2/2006

THIS POT-PIE IS VERY GOOD. EVERY-ONE IN MY HOUSEHOLD LOVED IT.

Bagheera1

posted:4/1/2006

I always thought that chicken pot pie was just OK but then I tried your Deep Dish Chicken Pot Pie and now I think it is amazing! (this version of it anyway). The dressing and cheese make this recipe so delicious! The only thing that I did differently was that I added pepper into the mixture before pouring it into the pie plate. I will make this recipe often. Thank You!

cpbrown75

posted:3/30/2006

YUMMY! this was so good and really easy. I used a double crust, that was the only thing I modified. This is a great recipe. I will certainly make it again and again.

ephic

posted:3/22/2006

I didn't cook exactly like the direction say but, it turned out very good.