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If you don't have a 10-inch deep-dish pie plate, you can prepare this recipe in a 2-qt. round casserole instead.
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.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Love it, easy to make
So delicious and easy to make!
Five stars with my changes: First, I use a bottom crust, which I prebake 5-7 minutes before filling. When cooking the chicken, I reduce the dressing to less than half, that flavor is too strong. Substitute cream of chicken soup for the broth, which gives it a nice, thick base and makes the flour unnecessary. I add a little garlic and onion powders to the filling, and I always use an entire brick of cream cheese. This is restaurant quality, and a favorite with all my family and friends. Sure hope this review doesn’t get "lost” like my previous one did!