Deep-Dish Chicken Pot Pie
- Source
- Kraft recipe card
- Serves
- 6
- Prep
- 20 min
- Cook
- 30 min
Ingredients
- 1 lb. boneless skinless chicken breasts, cut into bite-size 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
- 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.)
Steps
- 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.
Notes
kraft kitchens tips - SUBSTITUTE: If you don’t have a 10-inch deep-dish pie plate, you can prepare this recipe in a 2-qt. round casserole instead.
MAKEOVER - HOW WE DID IT: 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.
Nutritional info per serving: Calories 360, Total fat 18g, Saturated fat 6g, Cholesterol 55mg, Sodium 540mg, Carbohydrate 27g.
This recipe appears twice in the scanned batch (a second, later-dated printout from kraftrecipes.com, source image kraft1__ScanE_121-1.jpg, was a duplicate and was not transcribed separately).