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Deep-Dish Chicken Pot Pie

Rated as 3 out of 5 Stars

"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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50 m servings 330
Original recipe yields 6 servings


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  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.


  • 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: 330 calories; 16.5 25 19.4 52 529 Full nutrition

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Read all reviews 2
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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...

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.