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Photo of Deep-Dish Chicken Pot Pie by Philadelphia

Deep-Dish Chicken Pot Pie

Rated as 3 out of 5 Stars
 made it  |  2 reviews   |   photos

Recipe by:

"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."
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Ingredients

50 m servings 283 cals
Original recipe yields 6 servings

Directions

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  • Prep

  • Ready In

  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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Footnotes

  • Kraft Kitchens Tips
  • Substitute
  • If you don't have a 10-inch deep-dish pie plate, you can prepare this recipe in 2-qt. round casserole instead.
  • Makeover - How We Did It
  • 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.

Nutrition Facts


Per Serving: 283 calories; 12.5 g fat; 24.8 g carbohydrates; 18.1 g protein; 39 mg cholesterol; 449 mg sodium. Full nutrition

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Reviews

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very nasty. Will not make again or recommend. I think it was the Zesty Italian dressing, but this was just nasty. possibly substituting cream of mushroom or cream of chicken soup instead of Zest...

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I made my own chicken broth and sauted onions, leeks and garlic to give it more flavor and add more veggies. It was yummy! I will make it again.

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