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Deep-Dish Chicken Pot-Pie

 Deep-Dish Chicken Pot-Pie
Recipe provided by Philadelphia® Cream Cheese
6 ServingsPrep: 20 min. Total: 50 min.


  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 1/4 cup KRAFT® Lite Zesty Italian Dressing
  • 4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA® Neufchatel Cheese, cubed
  • 2 tablespoons flour
  • 1/2 cup fat-free reduced-sodium chicken broth
  • 3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained
  • 1 ready-to-use refrigerated pie crusts (1/2 of 14.1-ounce package)


  • HEAT oven to 375°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 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. Yield: 6 servings.
SUBSTITUTE: If you don't have a 10-inch deep-dish pie plate, you can prepare this recipe in a 2-qt. round casserole instead.

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Deep-Dish Chicken Pot-Pie (continued)

Nutritional Facts: 1 serving equals 360 calories, 18 g fat (6 g saturated fat), 55 mg cholesterol, 490 mg sodium, 27 g carbohydrate, 2 g fiber, 22 g protein.