Deep-Dish Chicken Pot Pie |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A flaky crust surrenders to a warm veggie-and-chicken mixture infused with a savory sauce. Even better, this makeover is smarter than the classic version. Dig deep. Ingredients:
1 pound boneless skinless chicken breasts, cut into bite-size pieces |
1/4 cup kraft lite zesty italian dressing |
4 ounces philadelphia neufchatel cheese, cubed |
2 tablespoons flour |
1/2 cup fat-free reduced-sodium chicken broth |
3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained |
1/2 (15 ounce) package ready-to-use refrigerated pie crust |
Directions:
1. Heat oven to 375 degrees F.
2. 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.
3. 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.
4. Bake 30 min. or until golden brown.
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