Preheat the oven to 375.Cook chicken in dressing in a large skillet on medium heat two minutes. Add cream cheese; cook and stir till melted. Add broth and vegetables. Simmer 5 minutes.
Pour mixture into deep dish 8 or 9 in. pie plate.Put pie crust over filling; crimp edges. Cut 4 slits to allow steam to escape. Bake 30 minutes or till crust is golden brown.
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|Serving Size: 1 Serving (307g)|
|Recipe Makes: 6|
|Calories from Fat: 138 (34%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||21 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 77mg||24 %|
|Sodium 567.9mg||20 %|
|Potassium 610.7mg||16 %|
|Total Carbohydrate 34.1g||10 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 29g|
|Protein 32.6g||47 %|
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Calories per serving: 403
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