Deep Dish Chicken Pot Pie

• 1 lb boneless skinless chicken breast, cut into 1-inch pieces
• 14 cup Kraft light zesty italian dressing
• 4 ounces neufchatel cheese, cubed
• 2 tablespoons flour
• 12 cup reduced-sodium fat-free chicken broth
• 10 ounces frozen mixed vegetables, thawed
• 1 refrigerated pie crust

1. Heat over to 375.
2. Cook chicken in dressing in large skillet on medium heat for 2 minute.
3. Add neufchatel cheese; cook and stir until melted.
4. Stir in flour.
5. Add broth and vegetables, stir.
6. Simmer for 5 min, stirring occassionally.
7. Pour into 10 inch deep dish pie plate and cover with crust.
8. Flute edge.
9. Cut slits in crust to allow steam to escape.
10. Bake 30 minutes or until golden brown.

chicken breast, italian dressing, neufchatel cheese, flour, chicken broth, mixed vegetables, crust

Taken from www.food.com/recipe/deep-dish-chicken-pot-pie-354743 (may not work)