Place 1 cup flour in large bowl. Cut in 4 oz. cream cheese and 1/2 cup butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape dough into ball; flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour.
Heat oven to 425°F. Place dough between 2 lightly floured sheets of waxed paper; roll out to 1/8-inch thickness. Discard top sheet of waxed paper. Flip dough onto baking sheet sprayed with cooking spray. Bake 10 min. or until lightly browned. Remove baking sheet to wire rack; cool completely.
Meanwhile, melt remaining butter in large saucepan on medium-high heat. Add chicken; cook and stir 7 to 8 min. or until chicken is done. Remove chicken from skillet; set aside. Add celery, onions, remaining flour and seasoning to pan; cook and stir 1 min. Stir in milk, broth, soup, remaining cream cheese and potatoes; bring to boil, stirring occasionally. Partially cover; simmer on medium-low heat 10 min., stirring occasionally. Add mixed vegetables; simmer 5 min or until vegetables are tender. Return cooked chicken to saucepan; cover and simmer 1 min. or until heated through.
Break pastry into pieces. Serve soup topped with pastry pieces.
Serve with fresh fruit and a quick bagged salad tossed with your favorite KRAFT Lite Dressing.
Omit 1 cup of the flour, 4 oz. of the cream cheese and 1/2 cup of the butter. Substitute 1 refrigerated ready-to-use pie crust (1/2 of 14.1 oz. pkg.) for the scratch pie crust. Bake as directed.
When rolling dough, shape doesn't matter for this recipe.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.