Zesty Chicken Pot Pie

• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, cubed*
• 1/2 cup chicken broth
• 3 cups chopped cooked chicken or turkey
• 2 pkg. (10 oz. each) frozen mixed vegetables, thawed
• 2 envelopes GOOD SEASONS Italian or Zesty Italian Dressing Mix
• 1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)

1. Melt cream cheese with broth in saucepan on low heat.
2. Stir in chicken, vegetables and salad dressing mixes.
3. Spoon into 9-inch pie plate.
4. Cover with 1 pie crust; seal and flute edge.
5. Cut several slits to permit steam to escape.
6. Cut remaining pie crust into decorative shapes.
7. Place on pie.
8. Place pie plate on cookie sheet.
9. Bake at 425 degrees F for 20 to 25 minutes or until golden brown.

philadelphia cream cheese, chicken broth, chicken, mixed vegetables, seasons italian, ready

Taken from www.kraftrecipes.com/recipes/zesty-chicken-pot-pie-57518.aspx (may not work)