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Deep Dish Chicken Pot Pie


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


  • 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.)



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


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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