Zesty Chicken Pot Pie

I got this recipe from kraft.com, I changed it a little after I first made it, to tweak some things that I thought were wrong in the recipe. It is a really fast and simple pot pie recipe.

12

oz. (1-1/2 pkg. [8 oz. each])PHILADELPHIA Cream Cheese, cubed

1/2

cup chicken broth

3

cups chopped cooked chicken

1

pkg. (10 oz. each) frozen mixed vegetables, thawed

2

env. GOOD SEASONS Italian Dressing Mix

2

 refrigerated ready-to-use refrigerated pie crust 

 

Preheat oven to 425°F. Place cream cheese in large saucepan. Add broth; cook on low heat until cream cheese is completely melted, stirring frequently with wire whisk. Stir in chicken, vegetables and dressing mix. Grease 9-inch pie plate. Place one of the pie crusts down. Spoon in filling. Cover with pie crust; seal and flute edge. Cut several slits in crust to allow steam to escape. Place pie plate on baking sheet.

BAKE 20 to 25 min. or until golden brown.