Deep-Dish Chicken Pot Pie

Ingredients

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

Equipment

• frying pan
• oven

Directions

1. Heat oven to 375 degrees F.
2. Cook chicken in dressing in large skillet on medium heat 2 min.
3. Add Neufchatel; cook and stir 3 to 5 min. or until melted. Stir in flour until well blended.
4. Add broth and vegetables; stir. Simmer 5 min.
5. Pour into 10-inch deep-dish pie plate; cover with pie crust. Seal and flute edge.
6. Cut slits in crust to permit steam to escape.
7. Bake 30 min. or until golden brown.