Combine 1 cup flour and baking powder in medium bowl. Cut in cream cheese spread with pastry blender or 2 knives until mixture resembles coarse crumbs. Add 1/4 cup shredded cheese and milk; stir with fork until mixture forms dough. Cover with plastic wrap.
Heat dressing in large nonstick skillet on medium heat. Add vegetables and garlic; cook and stir 5 min. Stir in remaining flour; cook 1 min., stirring constantly. Gradually stir in broth. Bring to boil, stirring constantly. Remove from heat; stir in chicken. Spoon into 9-inch deep-dish pie plate; top with remaining shredded cheese.
Place dough on lightly floured surface; roll with rolling pin to 9-inch round. Place over chicken mixture; seal and flute edge. Cut several slits in crust.
Bake 30 to 35 min. or until crust is golden brown.
Substitute a shallow 1-1/2-qt. casserole dish for the pie plate.
Make biscuits instead of just a top crust: prepare dough as directed. Divide into 6 balls; cover. Pat each into 5-inch circle on lightly floured surface. Prick several times with fork to allow steam to escape. Place on top of chicken mixture and bake as directed.
Manage portions by using a smaller plate for your meals and snacks. This will help you stick to the recommended serving sizes of your favorite recipes.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 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.