Easy Chicken Pot Pie

http://www.kraftfoods.com/kf/recipes/deep-dish-chicken-pot-75580.aspx?ctx=

1# chicken breast, cut into bite size pieces
1/4 cup KRAFT Light Zesty Italian Dressing

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat 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.)

HEAT 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.

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 4 slits in crust to allow steam to escape. Bake as directed.