Zesty Chicken Pot Pie

• 1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), cubed
• 1/2 cup chicken broth
• 3 cups chopped cooked chicken
• 2 pkg. (10 oz. each) frozen mixed vegetables (carrots, corn, green beans, peas), thawed
• 1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
• 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

1. Heat oven to 425F.
2. Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely melted, stirring frequently with whisk.
3. Stir in chicken, vegetables and dressing mix.
4. Spoon into 9-inch pie plate.
5. Cover with pie crust; seal and flute edge.
6. Cut several slits in crust to allow steam to escape.
7. Place pie plate on baking sheet.
8. Bake 20 to 25 min.
9. or until golden brown.

philadelphia cream cheese, chicken broth, chicken, carrots, env, ready

Taken from www.kraftrecipes.com/recipes/-7995.aspx (may not work)