Main dishes

Zesty Chicken Pot Pie

photo by:

kraft

This is the best pot pie recipe ever.The zesty italian added just a bit of zip but not too much. Anything made with cream cheese in my opinion is special and I used 1/3 les...read more

posted by

ANNBAHDE

on 5/28/2011

time

prep:

20 min

total:

45 min

servings

total:

8 servings

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What You Need

oz. (1-1/2 pkg. [8 oz. each]) PHILADELPHIA Cream Cheese, cubed

1/2

cup chicken broth

cups chopped cooked chicken

pkg. (10 oz. each) frozen mixed vegetables, thawed

env. GOOD SEASONS Italian Dressing Mix

refrigerated ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)

Make It

PREHEAT oven to 425°F. Place cream cheese in large saucepan. Add broth; cook on low heat until cream cheese is completely melted, stirring frequently with wire 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 at 425°F for 1 hour and 10 min. or until heated through.

Substitutes

Prepare as directed, using PHILADELPHIA 1/3 Less Fat Cream Cheese, OR GOOD SEASONS Zesty Italian Dressing OR substituting turkey for the chicken.

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annbahde

posted:5/28/2011

This is the best pot pie recipe ever.The zesty italian added just a bit of zip but not too much. Anything made with cream cheese in my opinion is special and I used 1/3 less fat.My family loves this.

coolerthan50

posted:2/2/2011

Delicious!! Easily me and my husbands favorite recipes. I've made it many times...it never gets old!

jparran

posted:1/12/2011

Very yummy! This is the only pot pie my family will eat! I made a few tweaks...I used fresh veggies instead of frozen and did broccoli, onion, carrots, and celery (my family hates peas). I use about 2 and a half envelopes of the Italian Dressing Mix - 1 of the Zesty Italian and the other 1 and a half of the regular Italian. I also add some extra garlic and celery salt for more flavor. Sometimes for something different I'll make a Cottage Pie out of the pot pie mix and instead of putting a crust on top, I'll bake mashed potatoes on top - delicious!

a cook

posted:8/2/2010

I made this with the reduced fat cream cheese so that could make a difference. The pot pie was exactly what I wanted in apperance and texture but I thought the taste was a bit on the sweet side. I was hoping for a more chickeny flavor.

a cook

posted:3/8/2010

Really liked the twist on a traditional pot pie. I think I might use a little less cream cheese next time though.

iLove2Sing4Jesus

posted:1/2/2010

I just made this recipe using leftover turkey from Christmas dinner. My husband & son who normally hate this sort of thing LOVED it! My 9 y.o. son says "20,000 thumbs up!" and my hubby says "Yum-Yum for the Tum-Tum!". Needless to say, I will be making this again :)

piglet7178

posted:11/30/2009

Good recipe, but I nix the italian seasoning and only add half the cream cheese plus 1 can of cream of chicken soup and a little bit of garlic salt and black pepper to taste. I also find adding a bottom crust makes leftovers a lot easier to take to work the next day!

litlbluefrog

posted:10/25/2009

I have never really gave anything a bad review on this site, but I thought this was terrible. I had made two for the sake of saving time and I sincerely doubt we will ever eat the one we put in the freezer

a cook

posted:10/18/2009

Great for an easy chicken pot pie. Next time, I will use more chicken broth and less cream cheese.

jlwakil

posted:10/3/2009

My family loved this one and it was so simple to make. I have to make this more often!