When it starts getting cold outside, enjoy a delicious winter meal like this deep dish chicken pot pie. Watch Suzanne show you the secret to its creamy sauce.
prep time
20 min
total time
50 min
makes
6 servings, 1/6 recipe (174 g) each
Ingredients:
- 1 lb. (450 g) boneless skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup Kraft Calorie Wise Zesty Italian Dressing
- 125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed
- 2 Tbsp. flour
- 1/2 cup 25%-less-sodium chicken broth
- 3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained
- 1 frozen deep-dish pie shell, thawed
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COOK chicken in dressing in large skillet on medium heat 2 min. Add cream cheese spread; cook and stir 3 to 5 min. or until melted. Stir in flour until well blended. Add broth and vegetables; stir. Simmer 5 min.
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POUR into deep-dish 9-inch pie plate. Invert pie shell over filling; flute edge. Cut slits in shell to permit steam to escape.
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BAKE 30 min. or until golden brown.
average rating
68
