Chicken Pot Pie

I love stuff like chicken and dumplings, chicken and biscuits... all that good stuff. This Chicken Pot Pie sounded really easy... and it was. It was scrumptious, too. I'm eating the leftovers as we speak, and they're almost better than the original! Zesty Chicken Pot Pie 1 lb boneless skinless chicken breasts, cubed 1/4 c Kraft Light Zesty Italian Dressing 4 oz Philadelphia Neufchatel Cheese, cubed 2 Tbsp flour

1/2 cup chicken broth

1 refrigerated pie crust

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

Preheat oven to 375°F. Cook chicken in dressing in large skillet on medium heat for 2 minutes. Add Neufchatel cheese; cook and stir melted. Add flour; mix well. Add broth and vegetables; simmer 5 minutes. Spoon into 9-inch pie plate. Cover with pie crust; seal and flute edge. Cut several slits in crust to allow steam to escape. Place pie plate on baking sheet. Bake 30 min. or until golden brown. from Kraft Food & Family