Deep Dish Chicken Pot Pie

This is a recipe that my Mother-in-law, Pam, is making to use leftover turkey from Christmas. It's definitely a good way to use leftover mean and veggies too.

Prep - 20 min
Total - 50 min

2 lb boneless skinless chicken breasts, cut into 1 inch pieces (or any kind of leftover turkey or chicken)
1/4 cup Zesty Italian dressing
4 oz. Cream Cheese
2 Tbsp flour
1/2 cup chicken broth
1 pkg (10 oz) frozen mixed vegetables, thawed (or whatever leftover veggies you have. Pam sauteed some fresh carrots and celery with the turkey)
1 pie crust - top and bottom (refrigerated or homemade)

Preheat oven to 375F.

Cook chicken in dressing in a large skillet on medium heat for 2 minutes.
Add cream cheese, cook and stir until melted.
Add flour, mix well, add broth and vegetables, simmer 5 minutes
Pour mixture into deep dish 10 inch pie plate.
Arrange pie crust over filling, flute edges.
Cut four slits in crust to allow steam to escape.
Bake 30 minutes or until crust is golden brown.