Here's the Kraft Chicken Pot Pie recipe I mentioned...very tasty!
http://www.kraftrecipes.com/recipes/...pie-57517.aspx
Deep Dish Chicken Pot Pie
1 lb. boneless skinless chicken breasts, cut into bite-size pieces (or use leftover chicken or turkey
1/4 cup KRAFT Lite Zesty Italian Dressing
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 -- or any combination of veggies you prefer (I also add onion and celery to the Italian dressing with the chicken and cook until it just starts to soften)
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
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 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.
For company I have doubled this and put into a 9x13 dish, covered with two prepared pie crusts.