Deep-Dish Chicken Pot Pie

• 1 pound boneless skinless chicken breasts, cut into bite-size pieces
• 1 cup KRAFT Lite Zesty Italian Dressing
• 4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
• 2 tablespoons flour
• 1/2 cup fat-free reduced-sodium chicken broth
• 3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained
• 1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)

1. HEAT oven to 375u0b0F.
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 well 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.
5. KRAFT kitchens tips:
6. SUBSTITUTE
7. If you don't have a 10-inch deep-dish pie plate, you can prepare this recipe in 2-qt. round casserole instead.
8. MAKEOVER - HOW WE DID IT
9. This comfort food classic has 210 fewer calories, 15 g less fat and 4 g less saturated fat per serving when compared to a double-crust pot pie made with cream cheese and regular dressing.

chicken breasts, italian dressing, cheese, flour, chicken broth, peas, ready

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