Deep-Dish Chicken Pot Pie

By brandymarshall

Ingredients

• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1/4 cup KRAFT Light Zesty Italian Dressing
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
• 2 Tbsp. flour
• 1/2 cup fat-free reduced-sodium chicken broth
• 3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained
• 1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)

Preparation

Step 1

HEAT oven to 375°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.