Deep Dish Chicken Pot Pie

By KraftKitchensExpert

Ingredients

• 1 lb. boneless skinless chicken breasts, cut into 1-inch 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 cup fat-free reduced-sodium chicken broth
• 1 pkg. (10 oz.) frozen mixed vegetables, thawed
• 1 refrigerated pie crust (1/2 of 15-oz. pkg.)

Details

Servings 6

Preparation

Step 1

HEAT oven to 375°F. Cook chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel cheese; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 min.

POUR mixture into deep dish 10-inch pie plate. Arrange pie crust over filling; flute edges. Cut 4 slits in crust to allow steam to escape.

BAKE 30 min. or until crust is golden brown.

*Kraft Kitchens Tips*

Substitute:
If a deep dish 10-inch pie plate is not available, pour chicken mixture into round 2-qt. casserole. Arrange pie crust over mixture; flute edges. Cut 4 slits in crust to allow steam to escape. Bake as directed.

Makeover - How We Did It:
This comfort food classic has 210 fewer calories, 15g less fat and 5g less saturated fat per serving compared to a double crust pot pie made with cream cheese and regular dressing.

Nutrition Information Per Serving: 330 calories, 18g total fat, 6g saturated fat, 55mg cholesterol, 500mg sodium, 21g carbohydrate, 1g dietary fiber, 2g sugars, 22g protein, 25%DV vitamin A, 30%DV vitamin C, 4%DV calcium, 10%DV iron.