Deep-Dish Chicken Pot Pie

By á-718

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 (cream cheese)
• 2 Tbsp. Flour
• 1/2 cup Fat-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

Servings 6
Preparation time 20mins
Cooking time 50mins
Adapted from kraftrecipes.com

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.