Deep-Dish Chicken Pot Pie recipe

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Ingredients

1 pound boneless skinless chicken breasts, cut into bite-size pieces
¼ cup KRAFT Lite Zesty Italian Dressing
4 ounces PHILADELPHIA Neufchatel cheese, cubed
2 tablespoons flour
½ cup fat-free reduced-sodium chicken broth
3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained
½ (15 ounce) package ready-to-use refrigerated pie crust

Nutrition Info

330 calories
carbohydrate: 25 g
cholesterol: 52.4 mg
fat: 16.5 g
fiber: 2.4 g
protein: 19.4 g
saturatedFat: 4.7 g
servingSize: -
sodium: 529.4 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oven to 375 degrees 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.

Recipe Yield

6 servings

Recipe Note

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.

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