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Chicken and Mushroom Pot Pie

1 Hour 10 Minutes
35 Min Prep
1 Hr 10 Min Cook
Warm up on a cool day with this Chicken and Mushroom Pot Pie. This hearty Chicken and Mushroom Pot Pie includes cheese and a variety of flavorful veggies.
What You Need
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6 servings
Original recipe yields 6 servings
1 cup plus 2 Tbsp. flour, divided
2 tsp. CALUMET Baking Powder
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1-1/4 cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, divided
1/4 cup milk
1/4 cup KRAFT Lite Zesty Italian Dressing
1/2 lb. sliced fresh mushrooms
1 onion, chopped
1 carrot, peeled, sliced
2 cloves garlic, minced
2 cups fat-free reduced-sodium chicken broth
3 cups shredded cooked chicken
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Let's Make It
1
Heat oven to 400°F.
2
Combine 1 cup flour and baking powder in medium bowl. Cut in cream cheese spread with pastry blender or 2 knives until mixture resembles coarse crumbs. Add 1/4 cup shredded cheese and milk; stir with fork until mixture forms dough. Cover with plastic wrap.
3
Heat dressing in large nonstick skillet on medium heat. Add vegetables and garlic; cook and stir 5 min. Stir in remaining flour; cook 1 min., stirring constantly. Gradually stir in broth. Bring to boil, stirring constantly. Remove from heat; stir in chicken. Spoon into 9-inch deep-dish pie plate; top with remaining shredded cheese.
4
Place dough on lightly floured surface; roll with rolling pin to 9-inch round. Place over chicken mixture; seal and flute edge. Cut several slits in crust.
5
Bake 30 to 35 min. or until crust is golden brown.
Kitchen Tips
Substitute
Substitute a shallow 1-1/2-qt. casserole dish for the pie plate.
Fun Idea
Make biscuits instead of just a top crust: prepare dough as directed. Divide into 6 balls; cover. Pat each into 5-inch circle on lightly floured surface. Prick several times with fork to allow steam to escape. Place on top of chicken mixture and bake as directed.
Mindful Eating
Manage portions by using a smaller plate for your meals and snacks. This will help you stick to the recommended serving sizes of your favorite recipes.
Nutrition
Calories
380
Calories From Fat
0
% Daily Value*
Total Fat 16g
21%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 90mg
30%
Sodium 770mg
33%
Total Carbohydrates 27g
10%
Dietary Fibers 3g
11%
Sugars 5g
10%
Protein 32g
64%
Vitamin A
130%
Vitamin C
4%
Calcium
20%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings, 1 cup each
* 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.
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