Deep-Dish Chicken Pot Pie |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
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 cup kraft lite zesty italian dressing |
4 ounces (1/2 of 8-oz. pkg.) 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 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.) |
Directions:
1. HEAT oven to 375°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.
5. KRAFT kitchens tips:SUBSTITUTE
6. If you don't have a 10-inch deep-dish pie plate, you can prepare this recipe in 2-qt. round casserole instead.
7. MAKEOVER - HOW WE DID IT
8. This comfort food classic has 210 fewer calories, 15 g less fat and 4 g less saturated fat per serving when compared to a double-crust pot pie made with cream cheese and regular dressing.
|
|