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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jds321982

posted:1/10/2008

Fantastic! My boyfriend eats almost the whole thing everytime I make it!

kmstewar

posted:1/7/2008

This recipe was delicious and easy to make. It is a good meal for a cool winter day!! I will definitely make this again!

a cook

posted:1/3/2008

We tried this recipe with leftover turkey, shredded of course, and it was great. The kids even liked it. The next time we make this we are going to use beef tips and beef broth.

lin_n_maddy

posted:12/30/2007

A favorite in our home!!

jessicashepherd

posted:12/24/2007

this tasted way too cream-cheesy for a pot pie. I think if I were to make it again, I would use cream of chicken soup, not cream cheese and chicken broth. And I would add some cooked, diced potatoes. Also I prefer double crust.

vickichurch

posted:12/11/2007

This was great! I used left-over rotissierie chicken and had to add 1 can fat free cream of chicken soup (I must have had more chicken than what the recipe called for, so I needed more liquid, that is why I added the soup). I also prepared it in the 2 qt. casserole with only the pie crust on top. Delicious!

ryliehead

posted:12/10/2007

This was super yummy!!! It was easy to make & tasted delicious! The cream cheese added an extra flavor that really made the dish!

Nemrac3

posted:12/5/2007

It was great

Sara_Hill_03

posted:12/4/2007

Loved the pot pie! It was great, as good as the one at Cheddars. I didn't use refigerated pie crust, made homemade pie crust. Was even good the next day except for the peas arent so good. Will make this often.

a cook

posted:11/30/2007

A family favorite. I substitute the regular pie crust with Pepperidge Farm Puff Pastry for a delicious flaky crust.