Prep
15-30 mins
Cook
30 MIN
Calories
360
Ingredients
1 lb
boneless skinless chicken breasts, cut into bite-size pieces
4 oz
(1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 tbsp
flour
1/2 cup
fat-free reduced-sodium chicken broth
3 cups
frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained
1
ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
Instructions
Step 1
Heat oven to 375°F.
Step 2
Cook chicken in hot dressing in large skillet on medium heat 2 min., stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Add flour; mix well. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add vegetables; stir. Simmer 5 min. or until heated through, stirring frequently.
Step 3
Spoon into 10-inch deep-dish pie plate sprayed with cooking spray; cover with pie crust. Use tines of fork to seal edge of crust to rim of pie plate. Cut slits in crust to permit steam to escape.
Step 4
Bake 30 min. or until golden brown.