Chicken-Parmesan Pot Pie

By KennyB07

Ingredients

• 1-1/2 cups flour
• 1/2 cup margarine, cut up
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
• 3 cups coarsely shredded cooked chicken
• 1 pkg. (10 oz.) frozen Italian green beans, thawed
• 1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
• 1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
• 1/2 cup KRAFT Shredded Parmesan Cheese, divided

Details

Servings 8
Preparation time 25mins
Cooking time 80mins
Adapted from kraftrecipes.com

Preparation

Step 1

Heat oven to 375ºF.

Process flour, margarine and Neufchatel in food processor 30 sec. or until mixture is well blended and pulls away from side of container. Shape into ball; flatten slightly.

Place dough between 2 lightly floured sheets of waxed paper; roll to 10-inch round. Discard top sheet of waxed paper. Spray 9-inch pie plate with cooking spray; invert over dough. Holding plate and dough together, flip pie plate over. Discard second sheet of waxed paper. Gently press dough onto bottom and up side of pie plate. Flute edge.

Combine chicken, beans, pasta sauce, 1 cup shredded Italian cheese and 1/4 cup Parmesan; spoon into crust. Place on bottom oven rack.

Bake 30 min. or until pastry is golden brown. Sprinkle with remaining cheeses; bake 6 to 8 min. or until melted.