Deep-Dish Chicken Pot Pie

Kraft Philadelphia
Deep-Dish Chicken Pot PieRecipe
A flaky crust surrenders to a warm veggie-and-chicken mixture infused with a savory sauce. Even better, this makeover is smarter than the classic version. Dig deep.
6 servings


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1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 cup KRAFT Lite Zesty Italian Dressing
4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 tablespoons flour
1/2 cup fat-free reduced-sodium chicken broth
3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained
1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)


Prep: 20 Minutes
Cook: 30 Minutes

HEAT oven to 375°F.

COOK chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel; cook and stir 3 to 5 min. or until melted. Stir in flour until well blended. Add broth and vegetables; stir. Simmer 5 min.

POUR into 10-inch deep-dish pie plate; cover with pie crust. Seal and flute edge. Cut slits in crust to permit steam to escape.

BAKE 30 min. or until golden brown.


KRAFT kitchens tips:

If you don't have a 10-inch deep-dish pie plate, you can prepare this recipe in 2-qt. round casserole instead.


This comfort food classic has 210 fewer calories, 15 g less fat and 4 g less saturated fat per serving when compared to a double-crust pot pie made with cream cheese and regular dressing.

Created date

January 2013

Nutritional Information

Calories 360
Cholesterol 55 mg
Fiber 2 g
Iron 10 %
Fat 18 g
Sodium 540 mg
Sugars 4 g
Satfat 6 g
Carbohydrate 27 g
Protein 22 g
Calcium 4 %