Deep-Dish Chicken Pot Pie

(665)

rate it now!

you may also enjoy

Meatloaf Basics

Slow Cooker Basics

Deep Dish Sausage Pizza

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

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

mkbertrand

posted:9/22/2006

this pot pie was so good i served it to my husband and he couldnt believe that i had made it it was so easy, instead of just the crust on top i put a crust on bottom and top

hbstarr1

posted:9/20/2006

This was so easy to make and very tasty! I will be making this again and again.

a cook

posted:9/17/2006

easy to make, turned out really good, (used a bottom crust and made it in a cake pan)

taurus51465

posted:9/16/2006

It was very good. Only made two changes. Used cream of chicken instead of broth. Also didn't realize I had gotten seasoned vegetables instead of plain but I think it probably gave it a better taste. My family loved it and I will definitely make it again.

toniacreech

posted:9/15/2006

Everyone loved it. Changed it a little. Forgot to add the italian dressing and added a little bit more broth and 2 cans of cream of chicken and mushrooms and our fav veggies. Added bottom crust as well, along with salt and pepper and garlic salt. Made real creamy and everyone loved it. Only complaint is during reheat, the crust became doughy.

darcydoesdallas

posted:9/15/2006

was better w/bottom crust & needed a little more seasoning..but still pretty good..

julieharlan

posted:9/14/2006

My entire family loved this pot pie, it was so easy, even for a weeknight dinner. I added a bottom crust, and baked it a little longer. We will definately have this again! All 3 kids gave it the thumbs up, and that never happens!!

suzmuffin

posted:9/13/2006

This tasted just like a reali chicken pot pie, but I think it would be better with the crust on the bottom too.

a cook

posted:9/13/2006

I love this recipe! I added a bottom crust and a little more broth. The family really enjoyed this, I will share this with others.

MindyMelena

posted:9/9/2006