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Angela-4

Deep Dish Chicken Pot Pie

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Rate this recipe 4/5 (1 Votes)
Deep Dish Chicken Pot Pie 1 Picture

Ingredients

  • 1 lb.boneless skinless chicken breasts, cut into bite-size pieces
  • 1/4 cup KRAFT Light Zesty Italian Dressing
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
  • 2 Tbsp. flour
  • 1/2 cupfat-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 15-oz. pkg.)

Details

Preparation

Step 1


HEAT oven to 375°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.



Kraft Kitchens Tips




Substitute

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

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