This recipe was shared on a blog I enjoy visiting called Pink Papavera.  We really enjoyed it and will be trying it again and again.The ingredients are so simple!1 Pound of Chicken Breasts1 Bag of Frozen Mixed Vegetables4 oz. Cream Cheese (cubed)1/4 C Zesty Italian Dressing-Low Fat1/2 C Chicken Broth2 T FlourDouble Pie CrustCut the chicken breasts into bite sized pieces. Then brown the chicken in the low-fat dressing, (Yeah!! No oil!) Add the flour and mix. Now it’s time to stir in the chicken broth and the cubed cream cheese. When the cream cheese is melted, stir in the veggies until it’s all warm and gooey!Now just lay the bottom crust into your pie pan. I like to use a glass pan because it seems to keep the crust from getting soggy. Tuck the crust into the pan and cut slits in the bottom. This will keep your crust from bubbling up. Now pour your gooey-yumminess mixture inside the crust and take a pair of your kitchen scissors and trim the crust to the edges.Put the top crust on, flute the pie edges (flashback to 8th grade home-ec class) then make a fancy design on top to let the steam escape.There you go! So pretty! And, after years of trying homemade pie crusts, I proudly say that Pillsbury can win the blue ribbon on it. That is not for me!Bake at 375 degrees for 35-40 minutes or until your edges are nice and brown and Voila!