Deep Dish Chicken Pot Pie

1 lb boneless skinless chicken breasts, cut into 1 inch pieces
1/4C Zesty italian dressing
4 oz neufchatel cheese (or cream cheese)
2 T flour
1/2 C chicken broth
1 pkg (10 oz) frozen mixed vegetables, thawed
1 refrigerated pie crust (1/2 of 15oz pkg)

Preheat oven to 375. Cook chicken in dressing. Add cream cheese; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 min.

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 or until crust is golden brown.