Deep-Dish Chicken Pot Pie

• 1 lb. (450 g) boneless skinless chicken breasts, cut into 1-inch pieces
• 1/4 cup Kraft Calorie-Wise Zesty Italian Dressing
• 125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed
• 2 Tbsp. flour
• 1/2 cup 25%-less-sodium chicken broth
• 3 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
• 1 frozen deep-dish pie shell (1/2 of 350-g pkg.), thawed

1. Heat oven to 375F.
2. Cook chicken in dressing in large skillet on medium heat 2 min.
3. Add cream cheese spread; cook and stir 3 to 5 min.
4. or until melted.
5. Stir in flour until blended.
6. Add broth and vegetables; stir.
7. Simmer 5 min.
8. Pour into deep-dish 9-inch pie plate.
9. Invert pie shell over filling; flute edge.
10. Cut slits in shell to permit steam to escape.
11. Bake 30 min.
12. or until golden brown.

chicken breasts, italian dressing, cream cheese, flour, carrots, shell

Taken from www.kraftrecipes.com/recipes/deep-dish-chicken-pot-pie-88850.aspx (may not work)