Deep Dish Chicken Pot Pie

My co-worker, Sonja, told me about this recipe she found from Kraft. I love chicken pot pie, but Jason did not always feel the same way...until now! This will be made again very soon.

INGREDIENTS

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup KRAFT Light 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 fat-free reduced-sodium chicken broth
1 pkg. (10 oz.) frozen mixed vegetables, thawed
1 refrigerated pie crust (1/2 of 15-oz. pkg.)

DIRECTIONS

PREHEAT oven to 375°F. Cook chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel cheese; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 min.

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

BAKE 30 min. or until crust is golden brown.

MY NOTES: I used regular dressing and cream cheese. I also added a little more broth and some spices (garlic powder, salt, pepper, thyme and poultry seasoning). Before I place the crust on top I sprinkled on a little cheese. After cooking for 40 minutes the crust wasn't as "golden" as I had wanted so I turned the broiler on...a quick fix! I did not have a deep pie dish so 1 1/2 quart casserole dish.