Deep-Dish Chicken Pot Pie

Serving Size: 6
Prep Time:
Total Time:


  • 1 Pound boneless skinless chicken breasts, cut into bite-size pieces
  • 0.25 cup KRAFT light zesty Italian dressing
  • 4 Ounce PHILADELPHIA Neufchatel Cheese, cubed
  • 2 Tbsp flour
  • 0.5 cup fat-free reduced-sodium chicken broth
  • 3 cup frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained
  • 1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)


  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 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.


Kraft Kitchens tips:

If you don't have a 10-inch deep-dish pie plate, you can prepare this recipe in a 2-qt. round casserole instead.

This comfort food classic has 210 fewer calories, 14g less fat and 4g less saturated fat per serving when compared to a double-crust pot pie made with cream cheese and regular dressing.