Chicken pot pie

1 lb boneless, skinless chicken breasts, cubed
1/4 cup zesty italian dressing
4 oz cream cheese, cubed
2 Tbsp flour
1/2 c chicken broth
1 pkg (10 oz) frozen mixed veggies
1 pie crust

Preheat oven to 375 degrees.
Cook chicken in dressing, add cream cheese, cook and stir until melted. Add flour, mix well. Add broth and veggies; simmer 5 min. Pour mixture into 10" pie plate. Arrange pie crust over filling; flute edge. Cut 4 slits in crust. Bake for 30 minutes.

I freeze this one before baking. Then thaw in the fridge and bake as directed.
I use the foil pie pans covered with plastic wrap and then put inside a large ziplock for freezing.