Deep Dish Chicken Pot Pie

what you need

lb. boneless skinless chicken breasts, cubed

1/4

cup KRAFT Lite Zesty Italian Dressing

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

Tbsp. flour

1/2

cup low sodium chicken broth

pkg. (10 oz.) frozen mixed vegetables, thawed

refrigerated pie crust (1/2 of 15-oz. pkg.)

make it

PREHEAT oven to 375°F. Cook chicken in dressing in large skillet on medium heat 2 min. Add cream 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 4 slits in crust to allow steam to escape.

BAKE 30 min. or until crust is golden brown.

kraft kitchens tips

SUBSTITUTE

If a deep dish 10-inch pie plate is not available, pour chicken mixture into round 2-qt. casserole. Arrange pie crust over mixture and attractively up side of dish.

HEALTHY LIVING

This comfort food classic has 210 fewer calories, 15g less fat and 5g less saturated fat compared to a double crust pot pie made with cream cheese and regular dressing.