Deep Dish Chicken Pot Pie

what you need

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.)

make it

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

kraft kitchens tips

SUBSTITUTE
If a deep dish 10-inch pie plate is not available, pour chicken mixture into round 2-qt. casserole. Arrange pie crust over mixture and attractively up side of dish.
HEALTHY LIVING
This comfort food classic has 210 fewer calories, 15g less fat and 5g less saturated fat compared to a double crust pot pie made with cream cheese and regular dressing.
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