Preheat oven to 375. Cook chicken in dressing in large skillet on medium heat 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" pie plate. Arrange pie crust over filling; flute edge. Cut 4 slits in crust to allow steam to escape.
Bake 30 minutes or until crust is goldn brown.
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|Serving Size: 1 Serving (1340g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1483 (51%)|
|Amt Per Serving||% DV|
|Total Fat 164.7g||220 %|
|Saturated Fat 49.4g||247 %|
|Monounsaturated Fat 63.4g|
|Polyunsanturated Fat 35.2g|
|Cholesterol 723.1mg||222 %|
|Sodium 2497.9mg||86 %|
|Potassium 2507.2mg||66 %|
|Total Carbohydrate 120.6g||35 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 116.6g|
|Protein 226.8g||324 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2929
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