Sunday, November 20, 2011
Creamy Chicken Pot Pie
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 (1/2 of 14.1-oz. pkg.)
Heat oven to 400°F. 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. Cover with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet. Bake 25 to 30 min. or until golden brown.