Skillet Chicken Pot Pies

• 4 won ton wrappers
• 1 lb. (450 g) boneless skinless chicken breasts, cut into 1-inch pieces
• 2 Tbsp. Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
• 2 carrots, peeled, diagonally sliced Target 2 lb For $3.00 thru 02/06
• 1/2 cup Philadelphia Light Brick Cream Cheese Spread
• 1/2 cup 25%-less-sodium chicken broth
• 2 cups sugar snap peas, cut in half
• 1 cup frozen peas
• 1 Tbsp. corn starch
• 2 Tbsp. water

1. Heat oven to 350 degrees F.
2. Place won ton wrappers in single layer on baking sheet; spray lightly with cooking spray.
3. Bake 3 to 5 min or until lightly browned.
4. Meanwhile, cook chicken in dressing in large skillet on medium heat 5 min.
5. or until evenly browned, stirring frequently.
6. Add carrots; cook and stir 3 min.
7. or until crisp-tender.
8. Stir in cream cheese product and broth; cook 3 min.
9. or until cream cheese is completely melted and sauce is well blended, stirring constantly.
10. Add sugar snap peas and frozen peas; stir.
11. Mix corn starch and water.
12. Add to skillet; mix well.
13. Bring to boil; simmer on medium-low heat 5 min.
14. or until sauce is thickened, stirring constantly.
15. Spoon into 4 (375-mL) ramekins; top each with won ton crust.

wrappers, chicken breasts, olive oil, carrots, philadelphia light brick cream cheese, sugar snap peas, frozen peas, corn starch, water

Taken from www.kraftrecipes.com/recipes/skillet-chicken-pot-pies-132761.aspx (may not work)