1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
How to Make It
HEAT oven to 375°F.
COOK chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel; cook and stir 3 to 5 min. or until melted. Stir in flour until well blended. Add broth and vegetables; stir. Simmer 5 min.
POUR into 10-inch deep-dish pie plate; cover with pie crust. Seal and flute edge. Cut slits in crust to permit steam to escape.
BAKE 30 min. or until golden brown.
KRAFT kitchens tips: SUBSTITUTE
If you don't have a 10-inch deep-dish pie plate, you can prepare this recipe in 2-qt. round casserole instead.
MAKEOVER - HOW WE DID IT
This comfort food classic has 210 fewer calories, 15 g less fat and 4 g less saturated fat per serving when compared to a double-crust pot pie made with cream cheese and regular dressing.