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Deep-Dish Chicken Pot Pie

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Recipe Summary 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.

Ingredients | Pch Sweepstakes Email Accept Or Surrender

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

Directions

Heat oven to 375 degrees 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.

If you don't have a 10-inch deep-dish pie plate, you can prepare this recipe in 2-qt. round casserole instead.

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.

Info | Pch Sweepstakes Email Accept Or Surrender

prep: 20 mins additional: 30 mins total: 50 mins Servings: 6 Yield: 6 servings

TAG : Deep-Dish Chicken Pot Pie

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