Deep Dish Chicken Pot Pie

• 1 lb. boneless skinless chicken breasts, cubed
• 1/4 cup KRAFT Lite Zesty Italian Dressing
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
• 2 Tbsp. flour
• 1/2 cup low sodium chicken broth
• 1 pkg. (10 oz.) frozen mixed vegetables, thawed
• 1 refrigerated pie crust (1/2 of 15-oz. pkg.)

1. Preheat oven to 375F.
2. Cook chicken in dressing in large skillet on medium heat 2 min.
3. Add cream cheese; cook and stir until melted.
4. Add flour; mix well.
5. Add broth and vegetables; simmer 5 min.
6. Pour mixture into deep dish 10-inch pie plate.
7. Arrange pie crust over filling; flute edges.
8. Cut 4 slits in crust to allow steam to escape.
9. Bake 30 min.
10. or until crust is golden brown.

boneless skinless chicken breasts, italian dressing, flour, chicken broth, mixed vegetables, crust

Taken from www.kraftrecipes.com/recipes/deep-dish-chicken-pot-pie-76193.aspx (may not work)