Prep Time
20 Mins
Cook Time
30 Mins
Yield
6 servings

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.

How to Make It

Step 1

HEAT oven to 375°F.

Step 2

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.

Step 3

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.

Step 4

BAKE 30 min. or until golden brown.

Step 5

 

Step 6

KRAFT kitchens tips:
SUBSTITUTE

Step 7

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

Step 8

MAKEOVER - HOW WE DID IT

Step 9

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.

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