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Ingredients:
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup 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.)
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.
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup 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.)
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.
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