Yes I do, and it is good.. Deep Dish Chicken Pot Pie From Kraft (The credit goes to them) Prep Time: 20 min Total Time: 50 min Makes: 6 servings 1 lb. boneless skinless chicken breasts, cubed 1/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed 2 Tbsp. flour 1/2 cup low sodium chicken broth 1 pkg. (10 oz.) frozen mixed vegetables, thawed 1 refrigerated pie crust (1/2 of 15-oz. pkg.) PREHEAT oven to 375°F. Cook chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel 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 4 slits in crust to allow steam to escape. BAKE 30 min. or until crust is golden brown. Substitute If a deep dish 10-inch pie plate is not available, pour chicken mixture into round 2-qt. casserole. Arrange pie crust over mixture and attractively up side of dish. Healthy Living This comfort food classic has 210 fewer calories, 15g less fat and 5g less saturated fat compared to a double crust pot pie made with cream cheese and regular dressing.

Here's a recipe for simple, inexpensive, and tasty chicken pot pie: http://www.ehow.com/how_2242771_inexpensive-tasty-chicken-pot-pie.html