Deep-Dish Chicken Pot Pie Recipe

Deep-Dish Chicken Pot Pie Recipe

Watch the how-to video for this Deep-Dish Chicken Pot Pie Recipe and you'll understand why you should never, ever buy a frozen pot pie again.

6

servings

25 MINS

PREP

55 MINS

You'll need:

Philadelphia 1/3 Less Fat Neufchatel Brick Cream Cheese
Philadelphia 1/3 Less Fat Neufchatel Brick Cream Cheese
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Ingredients

  • 1 lb. boneless skinless chicken breasts, cut into bite-size pieces

  • 1/4 cup KRAFT Lite 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 14.1-oz. pkg.)

VIEW NUTRITIONAL INFORMATION
% Daily Value*
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
Potassium
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Serving size 1 oz (28g/ 1/8 pkg).
6 servings.
* 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.
VIEW HOT TIPS
Tip 1
Makeover - How We Did It
This comfort food classic has 180 fewer calories, 13g less fat and 4g less saturated fat per serving when compared to a double-crust pot pie made with cream cheese and regular dressing.
Tip 2
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.
Tip 3
Special Extra
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.

Directions

  1. Heat oven to 375°F.
  2. Cook chicken in hot dressing in large skillet on medium heat 2 min., stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Add flour; mix well. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add vegetables; stir. Simmer 5 min. or until heated through, stirring frequently.
  3. Spoon into 10-inch deep-dish pie plate sprayed with cooking spray; cover with pie crust. Use tines of fork to seal edge of crust to rim of pie plate. Cut slits in crust to permit steam to escape.
  4. Bake 30 min. or until golden brown.
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