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.)

1. Make It
2. HEAT oven to 400u0b0F.
3. 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.
4. COVER with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet.
5. BAKE 25 to 30 min. or until golden brown.
6. Kraft Kitchens Tips
7. Serving Suggestion
8. Serve with a mixed green salad and glass of fat-free milk.
9. Shortcut
10. Prepare using a rotisserie chicken purchased from your supermarket. Remove chicken from the bones, then chop or shred it for use in preparing this recipe. Combine 3 cups chopped cooked chicken, vegetables and cooking creme; spoon into pie plate. Continue as directed.
11. Make Ahead
12. Assemble recipe as directed. Wrap securely; freeze. When ready to bake, unwrap. Place strips of foil around edge of crust to prevent overbrowning. Bake frozen pie at 425u0b0F for 1 hour 10 min. or until heated through.

boneless skinless chicken breasts, carrots, garlic, ready

Taken from www.epicurious.com/recipes/member/views/creamy-chicken-pot-pie-50152671 (may not work)