1 frozen deep-dish pie crust (1/2 of 350-g pkg.), thawed
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How do I make it ?
Heat oven to 375°F.
Cook chicken in dressing in large skillet on medium heat 2 min. Add cream cheese spread; 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 deep-dish 9-inch pie plate. Invert pie crust over filling; flute edge. Cut slits in crust to permit steam to escape.
Bake 30 min. or until golden brown.
Kraft Kitchen Tips!
If you don't have a deep-dish pie plate, you can use a 2-L round casserole dish instead.
To thaw frozen vegetables in a hurry, place them in a colander then hold them under warm running water for 30 sec. Drain well before using as directed.
Makeover - How We Did It
We've made over one of our favourite recipes by preparing it with Kraft Calorie-Wise Zesty Italian Dressing and Philadelphia Light Brick Cream Cheese Spread instead of the full-fat products. In addition, we also used just a single crust. These changes will save 180 calories and 13g of total fat, including 5g of saturated fat, per serving.
Calories From Fat
% Daily Value
Total fat 15 g
Saturated fat 7 g
Cholesterol 65 mg
Sodium 440 mg
Total carbohydrate 25 g
Dietary fibre 2 g
Sugars 4 g
Protein 24 g
6 servings, 1/6 recipe (174 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.