Deep-Dish Chicken Pot Pie

Deep-Dish Chicken Pot Pie

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"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."

Ingredients

50 m servings 283 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 18.1 g
  • 36%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 449 mg
  • 18%

Based on a 2,000 calorie diet

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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.

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.
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