Philadelphia Cream Cheese

What's This?
Serving size 6
Prep Time
Total Time


1 lb boneless skinless chicken breasts, cut into bite-size pieces¼ cup KRAFT light zesty Italian dressing4 oz PHILADELPHIA Neufchatel Cheese, cubed2 Tbsp flour½ cup fat-free reduced-sodium chicken broth3 cup frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained1 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.

Nutrition Facts

Provided by: Philadelphia Cream Cheese

Per Single Serving / Serves 6 Total

  • Calories 360
  • Total Fat 18 g
  • Saturated Fat 6 g
  • Sodium 490 mg
  • Total Carbohydrates 27 g
  • Fiber 2 g
  • Protein 22 g
  • Cholesterol 55 mg
  • Sugars 4 g
  • Iron 10%
  • Vitamin C 2%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Main Dish, Chicken, Baking

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