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Deep Dish Chicken Pot Pie

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Prep Time:

20 min

Total Time:

50 min

Makes:

6 servings

What You Need!

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces

1/4 cup KRAFT Light Zesty Italian Dressing

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

2 Tbsp. flour

1/2 cup fat-free reduced-sodium chicken broth

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

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

Make It!

HEAT oven to 375°F. Cook chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 min.

POUR mixture into deep dish 10-inch pie plate. Arrange pie crust over filling; flute edges. Cut 4 slits in crust to allow steam to escape.

BAKE 30 min. or until crust is golden brown.

Kraft Kitchens Tips

Substitute

If a deep dish 10-inch pie plate is not available, pour chicken mixture into round 2-qt. casserole. Arrange pie crust over mixture; flute edges. Cut 4 slits in crust to allow steam to escape. Bake as directed.

Makeover - How We Did It

This comfort food classic has 210 fewer calories, 15g less fat and 5g less saturated fat per serving compared to a double crust pot pie made with cream cheese and regular dressing.

K:46580v0 :75580

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(595)

Rated

by Arlene 771 on 11/12/2009
" I made this 2-3 years ago and it was the best I'd ever had. I've made it several times. I make an easier version by using a different crust. 1 C biscuit mix, 1/2 C milk, 1 egg; drop by spoonsful over top. Much easier & tastier. It's a great dish to take to shut-ins, etc. I also use my own variety of vegetables instead of frozen mixed to suit our tastes. Arlene 771"