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Deep Dish Chicken Pot Pie

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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.



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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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