This recipe is super easy to make. Try adding different vegetables for more variety. If a deep dish 10-inch pie plate is not available, pour chicken mixture into round 2-qt. casserole. Arrange pie crust over mixture; flute edges. Cut four slits in crust to allow steam to escape. This comfort food classic has 210 fewer calories, 15g less fat and 5g less saturated fat compared to a double crust pot pie made with cream cheese and regular dressing.
| 1 lb. boneless skinless chicken breasts, cut into 1-inch pieces |
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1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing |
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4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed |
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2 Tbsp. flour |
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1/2 cup fat-free reduced-sodium chicken broth |
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1 pkg. (10 oz.) frozen mixed vegetables, thawed |
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1 refrigerated pie crust (1/2 of 15-oz. pkg.) |
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PREHEAT 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. |
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POUR mixture into deep dish 10-inch pie plate. Arrange pie crust over filling; flute edges. Cut four slits in crust to allow steam to escape. |
| BAKE 30 min. or until crust is golden brown. |
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