Chicken Pot Pie

This is a variation on the one from Kraftfoods.com. I have used the precooked chicken but it leaves kind of a funny taste. I like just cooking up a ton of chicken, cubing it afterward and freezing it in 2c amounts in ziploc bags for recipes like this. You can double the filling recipe and freeze half for later, especially since the premade pie crusts come in packs of two. This is supposed to be healthier than traditional pot pies since it only uses one crust, and light/fat free versions of other ingredients. - still tastes great though.

1lb boneless chicken breasts, cubed or shredded
1/2c Kraft Light Zesty Italian dressing
8oz Neufchatel cheese (fat free cream cheese), cubed
4tbsp flour
1c fat-free, low sodium chicken broth
10oz frozen mixed veggies, thawed
1 premade pie crust

Preheat oven to 375. Cook chicken in dressing, add cheese, cook and stir until melted, sprinkle flour over mix and mix well. Add broth and veggies, simmer 5 minutes.

Pour into casserole dish, arrange crust on top, cut 4 slits. Bake 30-45 minutes until crust is golden.