DEEP-DISH CHICKEN POT PIE

Deep-Dish Chicken Pot Pie image

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.

Provided by Philadelphia

Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese

Time 50m

Yield 6

Number Of Ingredients 7

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Ingredients

1 pound boneless skinless chicken breasts, cut into bite-size pieces
¼ cup KRAFT Lite Zesty Italian Dressing
4 ounces PHILADELPHIA Neufchatel cheese, cubed
2 tablespoons flour
½ cup fat-free reduced-sodium chicken broth
3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained
½ (15 ounce) package ready-to-use refrigerated pie crust

Steps:

Heat oven to 375 degrees F.
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.

Nutrition Facts : Calories 330 calories, Carbohydrate 25 g, Cholesterol 52.4 mg, Fat 16.5 g, Fiber 2.4 g, Protein 19.4 g, SaturatedFat 4.7 g, Sodium 529.4 mg, Sugar 2 g