Deep-Dish Chicken Pot Pie

1 lb boneless skinless chicken breasts, cut into bite-size pieces

1/4cup Kraft Light Zesty Italian dressing

4oz (1/2 of 8oz package) Philadelphia Neufchatel cheese, cubed

2 Tbsp flour

1/2 cup fat-free reduced sodium chicken broth

3 cups frozen mixed vegetables, thawed, drained

1 ready-to-use refrigerated pie crust (1/2 of 15oz pacakge)

Directions:

Heat oven to 375F

Cook chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel; cook and stir 3-5 mins or until melted. Stir in flour until well blended. Add broth and veggies; stir. Simmer 5 mins.

Pour into 10-in. deep-dish pie plate; cover with pie crust. Seal & flute edge. Cut slits in crust to permit steam to escape.

Bake 30mins or until golden brown.