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

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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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Loridoll6411

posted:9/14/2011

FANTASTIC! Made individual pot pies in bakeware bowls. Bought a rotiserrie chicken which was already seasoned and precooked so it saved tons of time!

richa521

posted:5/17/2011

I loved the sauce, but my chicken was too dry and made the overall taste a little bland. I guess I overcooked it on the stove.

lisa-selby

posted:5/1/2011

I just love this on a cold winter night.

christie584

posted:2/23/2011

We also used two pie crusts, baking one for about 10 minutes while cooking up the chicken. We skipped the italian dressing, but added a little extra broth and some diced raw potatoes. Ours was done in 35 min and was great!

emwhitt

posted:2/15/2011

I bought a package of 2 pie crusts and lined the bottom of the pan with crust as well. We loved it!

SallyAnn55

posted:1/20/2011

I did make my own pie crust. It was very differnt and very good.

elester03

posted:1/5/2011

I have been looking for a flavor rich chicken pot pie recipe. I found it. Very Yummy! Made it with corn, mushrooms and broccoli. Very rich and you definitely would not think it was lower in calories!

a cook

posted:1/5/2011

This was such a good, easy dish. The only thing I did a little different is I placed the mixture in a premade pie crust and also placed a top on it, instead of just using the crust on top. It was so good!

agbdiva

posted:12/5/2010

This was easy comfort food that tasted so good! I didn't have Italian dressing so I cooked the chicken in minced garlic, onion, salt, pepper, and thyme. The cream cheese, flour, and chicken broth makes a rue. You can thin it out or thicken it up as much as you like either using more broth or flour. Next time I will use a bottom crust.

pan15

posted:11/28/2010

Best make-at-home pot pie ever! The whole family loved it. All the flavor without all the guilt! I'm going to double the recipe and bake it in 9x13 dish if I serve more than 4 people, because everyone wants a nice size portion.