Kellee's Chicken Pot Pie

I want to be able to have this on hand so I can make it whenever I want!! It's sooooooo good!!

Prep Time:20 min...Total Time:50 min...Makes:6 servings

INGREDIENTS

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup Light Zesty Italian Reduced Fat Dressing
4 oz. (1/2 of 8-oz. pkg.) 1/3 Less Fat than Cream Cheese, cubed
2 Tbsp. flour
1/2 cup chicken broth
1 pkg. (10 oz.) frozen mixed vegetables, thawed
1 refrigerated pie crust (1/2 of 15-oz. pkg.)

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 four slits in crust to allow steam to escape.

BAKE 30 min. or until crust is golden brown.

Kitchen 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; flute edges. Cut four slits in crust to allow steam to escape. Bake as directed.

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.