1-lb. boneless skinless chicken breasts, cubed

1/4 cup Kraft Light Done Right! Zesty Italian Reduced Fat Dressing

4 oz. (1/2 of 8-oz. package) Philadelphia Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed

2 Tbsp. flour

1/2 cup low sodium chicken broth

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

1 refrigerated pie crust (1/2 of 15-oz. pkg)

Preheat oven to 375.  Cook chicken in dressing in large skillet on medium heat 2 min.  Add Neufchatel cheese; cook and stir until melted.  Add flour, mix well.  Add broth and vegetables; simmer 5 min.  Pour mixture into deep dish 10-inch glass plate.  Arrange pie crust over filling; flute edge.  Cut 4 slits in crust to allow steam to escape.  Bake 30 min. or until crust is golden brown.