1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
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Let's Make It
Heat oven to 425°F.
Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely melted, stirring frequently with whisk. Stir in chicken, vegetables and dressing mix.
Spoon into 9-inch pie plate. Cover with pie crust; seal and flute edge. Cut several slits in crust to allow steam to escape. Place pie plate on baking sheet.
Bake 20 to 25 min. or until golden brown.
Serve with a mixed green salad and glass of fat-free milk.
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
Prepare using PHILADELPHIA Neufchatel Cheese.
Prepare using GOOD SEASONS Zesty Italian Dressing.
Substitute turkey for the chicken.
Prepare using PHILADELPHIA Neufchatel Cheese, or GOOD SEASONS Zesty Italian Dressing, or substituting turkey for the chicken.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 12g
Trans Fat 0.5g
Total Carbohydrates 29g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.