Throw together a Spicy Chicken Pot Pie by KRAFT Recipes. This savory pie is filled with chicken, broccoli, cauliflower, carrots, chilies, cheese and more.
What You Need
Original recipe yields 6 servings
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups frozen broccoli, cauliflower and carrot blend
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, drained
1/4 lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
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Let's Make It
Heat oven to 400ºF.
Cook and stir chicken and vegetables in large skillet on medium heat 8 to 10 min. or until chicken is done. Stir in soup and tomatoes; spoon into 9-inch pie plate sprayed with cooking spray. Top with VELVEETA.
Unroll pie crust over chicken mixture. Fold under edge of crust; press onto top of pie plate to seal. Spray crust with cooking spray. Cut several slits in crust; place on baking sheet.
Bake 30 min. or until crust is deep golden brown. Let stand 5 min. before serving.
Serve with a mixed green salad tossed with apple slices and your favorite KRAFT Lite Dressing.
Substitute 2 cups chopped fresh green peppers and onions for the frozen vegetable blend.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.