The chicken pot pie lover in the house called this one a keeper 🙂 Using a predone crust makes this so very easy to do and the cream cheese mixed in with the gravy makes for a very tasty meal.
330 calories per serving
1 lb boneless skinless chicken breasts, cut into cubes
¼ c Kraft light zesty Italian dressing
1 oz. low fat cream cheese, cubed
2 T flour
½ c chicken broth
10 oz. mixed frozen vegetables, thawed
1 refrigerated pie crust
Preheat oven to 375 degrees and in a skillet cook the chicken and dressing 2 minutes. Add cream cheese and cook and stir until melted. Add flour and mix well then add broth and vegetables and simmer 5 minutes. Pour the mixture into a deep dish pie plate and place a 10 inch pie crust on top. Flute the edges and cut 4 slits in the crust for venting. Bake 30 minutes or until golden brown.