Prep
15-30 mins
Cook
40 MIN
Calories
380
Ingredients
2 tbsp
Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
1 lb
(450 g) boneless skinless chicken breasts, cut into bite-size pieces
1
onion, chopped
1 cup
chopped carrots
1 cup
chopped fennel
1 cup
Cracker Barrel Shredded Light 4 Cheese Italiano Cheese
1/2 cup
Philadelphia Herb & Garlic Light Cream Cheese Product
1 tsp
dried oregano leaves
1/2 tsp
ground black pepper
2
frozen deep-dish pie crusts (9 inch), thawed
Instructions
Step 1
Heat oven to 400ºF.
Step 2
Heat dressing in large nonstick skillet on medium heat. Add chicken and onions; cook 5 to 7 min. or until chicken is evenly browned, stirring frequently. Add carrots and fennel; cook and stir 3 min.
Step 3
Add all remaining ingredients except pie crusts; mix well. Cook and stir 1 to 2 min or until cheeses are completely melted; spoon into 1 pie crust.
Step 4
Invert remaining pie crust over filled crust; remove and discard top foil pan. Pinch edges of crusts together to seal. Cut several slits in top crust to permit steam to escape.
Step 5
Bake 35 to 40 min. or until filling is hot and bubbly, and top crust is golden brown.