Country Chicken Pie

8 Servings


1 HR 5 MIN


15-30 mins


40 MIN




2 tbsp

Kraft Extra Virgin Olive Oil Tuscan Italian Dressing

1 lb

(450 g) boneless skinless chicken breasts, cut into bite-size pieces


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


frozen deep-dish pie crusts (9 inch), thawed


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.