DEEP DISH CHICKEN POT PIE

1 lb. boneless skinless chicken breasts, cubed
1/4 cup Kraft Light Done Right! Zesty Italian Reduced Fat Dressing
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed
2 Tbsp. flour
1/2 cup low sodium chicken broth
1 pkg. (10 oz.) frozen mixed vegetables, thawed
1 refrigerated pie crust (1/2 of 15-oz. pkg.)

Preheat oven to 375 degrees F.

Cook chicken in dressing in large skillet on medium heat 2 minutes.

Add Neufchatel cheese; cook and stir until melted.

Add flour; mix well. Add broth and vegetables; simmer 5 minutes.

Pour mixture into deep dish 10-inch pie plate. Arrange pie crust over filling; flute edges. Cut 4 slits in crust to allow steam to escape.

Bake 30 minutes or until crust is golden brown.

Makes: 6 servings