Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe Summary

prep:
20 mins
additional:
30 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375 degrees F.

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  • 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.

  • 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.

  • Bake 30 min. or until golden brown.

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

330 calories; protein 19.4g; carbohydrates 25g; fat 16.5g; cholesterol 52.4mg; sodium 529.4mg. Full Nutrition
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