Deep-Dish Chicken Pot Pie

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.

Yield: 6 servings
Recipe from Kraft Philadelphia

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 360
  • Cholesterol: 55mg
  • Fiber: 2g
  • Iron: 10%
  • Fat: 18g
  • Sodium: 540mg
  • Sugars: 4g
  • Saturated fat: 6g
  • Carbohydrate: 27g
  • Protein: 22g
  • Calcium: 4%

Ingredients

  • 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.)

Preparation

  1. HEAT oven to 375°F.
  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.
  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.
  4. BAKE 30 min. or until golden brown.
  5.  
  6. KRAFT kitchens tips:
    SUBSTITUTE
  7. If you don't have a 10-inch deep-dish pie plate, you can prepare this recipe in 2-qt. round casserole instead.
  8. MAKEOVER - HOW WE DID IT
  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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