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Deep-Dish Chicken Pot Pie

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prep time

20 min

total time

50 min

makes

6 servings, 1/6 recipe (174 g) each

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video by: kraft

recipe by: kraft

What You Need

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

Make It

HEAT oven to 375°F.

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.

POUR into deep-dish 9-inch pie plate. Invert pie shell over filling; flute edge. Cut slits in shell to permit steam to escape.

BAKE 30 min. or until golden brown.

kraft kitchens tips

Substitute

If a deep-dish pie plate is not available, use a 2-L round casserole instead.

Creative Leftovers

To thaw frozen vegetables in a hurry, place in colander and run under hot water for 30 sec. Drain well.

Makeover - How We Did It

Good news! You'll save 150 calories and 8 grams of fat per serving by using Kraft Light products instead of regular products and using a single crust instead of a double crust.