Deep-Dish Chicken Pot Pie

4.4
(680) 579 Reviews
Prep Time
20
min.
Total Time
50
min.
Servings

6 servings

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.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 360
% Daily Value
Total fat 18g
Saturated fat 6g
Cholesterol 55mg
Sodium 490mg
Carbohydrate 27g
Dietary fiber 2g
Sugars 4g
Protein 22g
   
Vitamin A 20 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 10 %DV

* 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.

Ratings & Reviews

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  • odalysbeltran |

    Love it, easy to make

  • Ashleynet |

    So delicious and easy to make!

  • scarlettvale |

    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!

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