- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1/4 cup KRAFT Lite Zesty Italian Dressing
- 4 ounces 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
- 1/2 (15 ounce) package ready-to-use refrigerated pie crust
- 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.
04/16/2018
recipepes.com
Deep-Dish Chicken Pot Pie, recipe
PT15M
PT1H
5
455 calories
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