Deep-Dish Chicken Pot Pie

• 1 lb. boneless skinless chicken breasts
• 1/4 c. KRAFT Lite Zesty Italian Dressing
• 4 oz. PHILADELPHIA Neufchatel Cheese
• 2 tbsp. flour
• 1/2 c. fat-free reduced-sodium chicken broth
• 3 c. frozen mixed vegetables (peas, carrots, corn, green beans)
• 1 ready-to-use refrigerated pie crust

1. Heat oven to 375 degrees F.
2. Cook chicken in dressing in large skillet on medium heat 2 minutes.
3. Add Neufchatel; cook and stir 3 to 5 minutes or until melted.
4. Stir in flour until blended.
5. Add broth and vegetables; stir.
6. Simmer 5 minutes.
7. Pour into 10-inch deep-dish pie plate; cover with pie crust.
8. Seal and flute edge.
9. Cut slits in crust to permit steam to escape.
10. Bake 30 minutes or until golden brown.

boneless skinless chicken breasts, italian dressing, philadelphia neufchatel cheese, flour, chicken broth, mixed vegetables, ready

Taken from www.delish.com/recipefinder/deep-dish-chicken-pot-pie-recipe-kft0313 (may not work)