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Deep-Dish Chicken Pot Pie

4.4 (656)
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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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Anything Salad

What You Need

1
lb. boneless skinless chicken breasts, cut into bite-size pieces
1/4
cup KRAFT Lite Zesty Italian Dressing
4
oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2
Tbsp. flour
1/2
cup fat-free reduced-sodium chicken broth
3
cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained
1
 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 well 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 2-qt. round casserole instead.
Makeover - How We Did It
This comfort food classic has 210 fewer calories, 15 g less fat and 4 g less saturated fat per serving when compared to a double-crust pot pie made with cream cheese and regular dressing.
K:46580v0 :75580
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