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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MinnyM

posted:3/2/2010

I would make this again but I didn't use pie crust.. I made a crust using bisquit dough. I rolled the crust thin so that it would't rise too much. Bisquit dough rises.

brittanykg

posted:3/2/2010

I LOVE THIS DISH! So does my husband! I made a few personal changes. I put a bottom pastry and cook that for 15 minutes then putt the filling in and then the top an cook as directed. I also added a can of mushrooms, since we love them in my house. The bottom crust makes it easier to dish out! But either my way or the original way, this dish is a great family favorite!

clemsongirl0502

posted:2/23/2010

this dish was awesome and the ENTIRE family enjoyed it! i did take one reader's advice and used bisquick as the crust instead of the pie crust, which actually was really easy and tasted great! i am actually cooking this tonight for my mom and grandma....the kids are looking forward to having it again! thanks for a great recipe that was easy as pie to make!

CherryAllie

posted:2/16/2010

This is a great dish for company. It says to the guests this dinner is home cooked with love. Nothing too fancy, but a recipe I continue to come back to.

a cook

posted:2/7/2010

This recipe gets FIVE STARS! I have always loved Pot Pie but would not make it much because of the fat and calories. My whole family loves this recipe too. I usually double the recipe and put in a 9X13 pan. Also think I might try pyllo dough the next time I make it. ENJOY!

jessandtom2006

posted:1/6/2010

I love this recipe. But for some reason mine comes out a little dry. I will try it again though.

marycropper

posted:1/3/2010

Made this using leftover turkey from Thanksgiving and added garlic. Family loved it and are already asking me to make it again.

mimi1281

posted:12/19/2009

This was so good and easy to make. Husband and I loved it. Will make again.

cole257

posted:12/15/2009

very good and very easy to make!