Creamy Chicken Pot Pie

Ingredients

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained

1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme

1 ready-to-use refrigerated pie crust or a homemade pie crust

Directions

1. Heat oven to 400°F.

2. Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 min. or until chicken is lightly browned. Add vegetables; cook 1 to 2 min. or until heated through. Stir in cooking creme; spoon into 9-inch pie plate.

3. Cover with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet.
4. Bake 25 to 30 min. or until golden brown.
   

Serves 6

Recipe from Kraft Foods