2 (8 oz.) pkg. Philadelphia cream cheese, cubed
1/2 c. chicken broth
3 c. chopped chicken or turkey
2 (10 oz.) pkg. frozen mixed vegetables, thawed
2 envelopes Good Seasons salad dressing
1 (15 oz.) pkg. refrigerated pie crusts (2 crusts)

Cook cream cheese and broth in large saucepan on low heat until cheese is melted, stirring frequently with wire whisk. Stir in chicken, vegetables and salad dressing mixes. Spoon into 9-inch pie plate. Cover with 1 pie crust; seal and flute edge. Cut several slits to permit steam to escape. Cut remaining pie crust into decorative shapes; arrange on crust. Place pie plate on cookie sheet.

Bake at 425°F for 20 to 25 minutes or until golden brown.

Makes 8 servings.