Zesty Chicken Pot Pie (Jason Pollard)

By LADONMANK

Ingredients

• 12 oz. (1-1/2 pkg. [8 oz. each]) PHILADELPHIA Cream Cheese, cubed
• 1/2 cup chicken broth
• 3 cups chopped cooked chicken
• 2 pkg. (10 oz. each) frozen mixed vegetables, thawed
• 1 env. GOOD SEASONS Italian Dressing Mix
• 1 refrigerated ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)

Preparation

Step 1

PREHEAT oven to 425°F. Place cream cheese in large saucepan. Add broth; cook on low heat until cream cheese is completely melted, stirring frequently with wire whisk. Stir in chicken, vegetables and dressing mix.

SPOON into 9-inch pie plate. Cover with pie crust; seal and flute edge. Cut several slits in crust to allow steam to escape. Place pie plate on baking sheet.

BAKE 20 to 25 min. or until golden brown.