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Main dishes

Zesty Chicken Pot Pie

Zesty Chicken Pot Pie recipe
photo by:kraft
I Love anything with cream cheese but I didn't expect it to be this GREAT. It was the best pot pie I have ever made or tasted, Hands Down !!!
posted by
annbahde
on 7/18/2013
time
prep:
20 min
total:
45 min
servings
total:
8 servings
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What You Need

1-1/2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), cubed
1/2
cup  chicken broth
3
cups  chopped cooked chicken
2
pkg.  (10 oz. each) frozen mixed vegetables (carrots, corn, green beans, peas), thawed
1
env.  (0.7 oz.) GOOD SEASONS Italian Dressing Mix
1
 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

Make It

HEAT oven to 425°F.

COOK cream cheese and broth in large saucepan on low heat until cream cheese is completely melted, stirring frequently with whisk. Stir in chicken, vegetables and dressing mix.

SPOON into 9-inch pie plate. Cover with pie crust; seal and flute edge. Cut several slits in crust to allow steam to escape. Place pie plate on baking sheet.

BAKE 20 to 25 min. or until golden brown.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad and glass of fat-free milk.
Make Ahead
Prepare as directed except for baking. Wrap securely; freeze. When ready to bake, unwrap. Place strips of foil around edge to prevent over browning. Bake frozen pie in 425°F oven 1 hour 10 min. or until heated through.
Substitutes
Prepare using PHILADELPHIA Neufchatel Cheese, or GOOD SEASONS Zesty Italian Dressing, or substituting turkey for the chicken.
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