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1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1/4 cup KRAFT Lite Zesty Italian Dressing

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

2 tbsp. 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 crust (1/2 of 15-oz. pkg.)


  1. HEAT oven to 375°F.
  2. 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.
  3. 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.
  4. BAKE 30 min. or until golden brown.

Kraft Kitchens tips:


If you don’t have a 10-inch deep-dish pie plate, you can prepare this recipe in a 2-qt. round casserole instead.


This comfort food classic has 210 fewer calories, 14g less fat and 4g less saturated fat per serving when compared to a double-crust pot pie made with cream cheese and regular dressing.

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