Deep Dish Chicken Pot Pie [Recipe]

It's fall y'all (aka my favorite time of year). And with the cooler temperatures comes comfort food. On Friday night when our desert temps dipped to 60 degrees, I decided to dust off my deep dish chicken pot pie recipe I found several years ago from Kraft. It's simple, looks fancy and I'm pretty positive you'll love it. I always forget how much I enjoy this dish.

I made a few slight variations to the original recipe and here's how.

WHAT YOU NEED

• 1 lb. chicken breasts, cut into bite-size pieces
• 1/4 cup KRAFT Lite Zesty Italian Dressing
• 4 oz. Neufchatel Cheese, cubed
• 2 Tbsp. flour
• 1/2 cup fat-free reduced-sodium chicken broth
• 3 cups frozen mixed vegetables
• 2 Tbsp. unsalted butter (optional)
• Salt, pepper & parsley to taste (optional)
• 1 ready-to-use frozen pie crust
• Egg wash (one egg + 2 Tbsp water)

Sautee veges in 2 Tbsp. of butter over medium low heat to soften. In a separate skillet, cook chicken in dressing in large skillet on medium heat 2 min. Add cream cheese; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 min. 

After you pour mixture into deep dish 10-inch pie plate, arrange pie crust over filling and flute edges. Cut slits in crust to allow steam to escape. Brush pie with egg wash. Bake 25-30 min. or until crust is golden brown.

The cream cheese is the secret. Enjoy.