Deep Dish Chicken Pot Pie

I found this on the Kraft website. Click here to see it.

Deep Dish Chicken Pot Pie

Ingredient

1 lb Boneless skinless chicken breast, cut into 1-inch pieces

1/4 Cup Light Zesty Italian Dressing

4 Ounce Philadelphia Neufchatel Cheese, cubed (cream cheese)

2 Tbsp. Flour

1/2 Cup fat-free reduced-sodium chicken broth

1 Package 10 oz. frozen mixed vegetables, thawed

1 refrigerated pie crust

Instructions:

HEAT oven to 375°F. Cook chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel cheese; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 min.

POUR mixture into deep dish 10-inch pie plate. Arrange pie crust over filling; flute edges. Cut 4 slits in crust to allow steam to escape.

BAKE 30 min. or until crust is golden brown.

Serves: 6

Prep Time: 20 min

Cook Time: 30 min

Total Time: 50 min

Calories: 330

Cholesterol: 55 mg

Fat: 18 g

Saturated Fat: 6 g

Protein: 22 g

Carbohydrates: 21 g

Sodium: 500 mg

Fiber: 1 g

Sugars: 2 g

Here is what I did different:

I used 1/3 reduced fat cream cheese to help cut calories.

I used fresh carrots, 1 can corn, and 1 can green beans in place of the frozen veggies. I added the carrots when the chicken was almost done cooking and let them cook on the stove a little longer.

This is a great recipe for a cold night or when you are sick. Very easy to make and clean up was easy as well.