Comida Kraft
Recipe Box

Zesty Chicken Pot Pie

Zesty Chicken Pot Pie is rated 4.255813953488372 out of 5 by 86.
Prep Time
20
min.
Total Time
45
min.
Servings

8 servings

Sure, you can buy a frozen chicken pot pie. But you can bet it won't be anywhere near as tasty as this one you can make at home in less than an hour.

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What You Need

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Make It

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  • 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.

Serving Suggestion

Serve with a mixed green salad and glass of fat-free milk.

Special Extra

Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

Special Extra

Prepare using GOOD SEASONS Zesty Italian Dressing.

Substitute

Substitute turkey for the chicken.

Substitutes

Prepare using PHILADELPHIA Neufchatel Cheese, or GOOD SEASONS Zesty Italian Dressing, or substituting turkey for the chicken.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 420
Total fat 26g
Saturated fat 12g
Cholesterol 105mg
Sodium 730mg
Carbohydrate 23g
Dietary fiber 2g
Sugars 5g
Protein 21g
% Daily Value
Vitamin A 25 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 8 %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

Rated 5 out of 5 by from Very yummy! 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!
Date published: 2011-01-12
Rated 3 out of 5 by from It was good, but I thought it was a little bland. It was good, but I thought it was a little bland. Also there was too much cream cheese for me. I don't plan on making this again following these ingredients/directions.
Date published: 2012-06-19
Rated 4 out of 5 by from I made a larger version that was lower in fat; made with 1/3 reduced fat cream cheese and instead of... I made a larger version that was lower in fat; made with 1/3 reduced fat cream cheese and instead of using pie crust, I used 30% reduced fat crescent rolls. Spread the crescent rolls in a 13x9 glass dish seaming all pieces together on the sides & bottom of the baking dish then fill with ingredients and cover top with cresent rolls seeming sides & top crust together. Make as instructed or until crescent roll is golden brown.
Date published: 2005-01-24
Rated 5 out of 5 by from The worst thing about this recipe is that I couldn't stop eating it! The worst thing about this recipe is that I couldn't stop eating it! We used the lower fat cream cheese, and low fat low sodium chicken broth as well. I also used 2 cans of stew vegetables and topped it with crescent rolls. It made so much that I had a little left over filling to make a personal sized pot pie for lunch the next day! I will definitely make this one again and again.
Date published: 2008-11-20
Rated 5 out of 5 by from I used left over turkey and made the pot pies in the individual foil tins. I used left over turkey and made the pot pies in the individual foil tins. I also used the reduced fat crescent rolls for the topping to save on the fat. It came out wonderful. Everyone loved it and couldn't believe the filling had cream cheese. I will be making this with left overs from now on. The small foil tins were great and easy to serve.
Date published: 2008-01-01
Rated 5 out of 5 by from My fiance is very picky and I made this tonight for dinner. My fiance is very picky and I made this tonight for dinner. He ate it right up and was asking if there was any left over so he could take it for lunch tomorrow. He never asks to take leftovers for lunch, so I know it was a huge hit. It was pretty easy to make and it was very filling. I am definately going to make it again!
Date published: 2007-12-19
Rated 5 out of 5 by from Oh, My Gosh! Oh, My Gosh!! This is definitely a 5-Star recipe. It is so easy to prepare and is now on our menu once a week. My husband loves it. We really like that it only has a top crust, which helps reduce calories and we used 1/3 less fat cream cheese to cut even more calories. Definitely a keeper!! phalberstadt
Date published: 2009-04-29
Rated 5 out of 5 by from This is delicious and my picky-eater was ready to just eat it right out of the pie plate! This is delicious and my picky-eater was ready to just eat it right out of the pie plate! I made some healthy changes to the recipe by using low-fat cream cheese, low-sodium chicken broth, and boiled chicken (eliminating the need for oil). I also used more veggies than called for since we like them.
Date published: 2008-11-12
  • 2016-09-24T10:52CST
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