Creamy Deep Dish Chicken Pot Pie (Double Crust)

• 1 lb boneless skinless chicken breast, about 3 breasts, cut into 1-inch pieces
• 1/4 cup Kraft light zesty italian dressing
• 1 potato, peeled and cubed
• 4 ounces neufchatel cheese, cubed
• 1/3 cup flour
• 1 3/4 cups chicken broth
• 1 (10 ounce) bag frozen mixed vegetables, thawed
• 1 cup cheddar cheese, shredded
• 1 refrigerated pie crust (double)

1. Heat over to 375.
2. Cook chicken in dressing in large skillet on medium heat for 5 minutes. Add cubed potato, cover and simmer for another 10 minutes.
3. Add neufchatel cheese; cook and stir until melted.
4. Stir in flour. Add broth stir. Simmer for uncovered for 5 min, stirring occassionally.
5. Add frozen vegetables and simmer uncovered for an additional 5minutes. Stir in cheese until melted.
6. Place bottom crust into a 10 inch deep dish pie plate. Pour chicken mixture into pan and cover with top crustcrust. Flute edges together.
7. Cut slits in crust to allow steam to escape.
8. Bake 30 minutes or until golden brown.
9. Allow to sit for 5 minutes then cut into 8 slices and serve.

chicken, italian dressing, potato, neufchatel cheese, flour, chicken broth, mixed vegetables, cheddar cheese, crust

Taken from www.food.com/recipe/creamy-deep-dish-chicken-pot-pie-double-crust-449605 (may not work)