Deep-dish Chicken Pot Pie

Ingredients

• Servings: 6
• 1 pound boneless skinless chicken breasts, cut into bite-size pieces
• 1/4 cup kraft lite zesty italian dressing
• 4 ounces philadelphia neufchatel cheese, cubed
• 2 tablespoons flour
• 1/2 cup fat-free reduced-sodium chicken broth
• 3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained
• 1/2 (15 ounce) package ready-to-use refrigerated pie crust

Recipe

Preparation Time: 20 mins Ready Time: 50 mins


• heat oven to 375 degrees f.
• cook chicken in dressing in large skillet on medium heat 2 min. add neufchatel; cook and stir 3 to 5 min. or until melted. stir in flour until well blended. add broth and vegetables; stir. simmer 5 min.
• pour into 10-inch deep-dish pie plate; cover with pie crust. seal and flute edge. cut slits in crust to permit steam to escape.
• bake 30 min. or until golden brown.