Chicken Pot Pie

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
¼ c. Italian dressing
1 (8 oz) pkg. cream cheese, cubed
2 Tbsp. flour
½ c. chicken broth
1 (10 oz) pkg. frozen mixed vegetables, thawed
1 refrigerated pie crust

Preheat oven to 375*. Cook chicken in dressing in large skillet on medium heat 2 min. Add cream 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 four slits in crust. Bake 30 min. or until crust is golden brown.