Creamy Herbed Chicken Pot Pie

• 1/4 cup non-hydrogenated margarine
• 2 qt. onions, chopped
• 1-1/4 gal. fresh mushrooms, quartered
• - boneless skinless chicken breasts, cut into bite-size pieces
• 1 qt. Philadelphia Herb & Garlic Cream Cheese Product
• 3 cups 25%-less-sodium chicken broth
• 2 qt. frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained
• - prepared pastry
• 4 each eggs, beaten

1. Melt margarine in roundeau on medium heat.
2. Add onions; cook and stir 10 min.
3. or until tender.
4. Add mushrooms; cook 12 to 15 min.
5. or until lightly browned, stirring occasionally.
6. Add chicken; cook and stir 5 to 10 min.
7. or until chicken is done.
8. Add cream cheese product and broth; cook and stir until cream cheese is completely melted and sauce is well blended.
9. Stir in mixed vegetables.
10. Spoon 1 cup (250 mL) chicken mixture into each of 32 (1-cup/250-mL) ramekins (or into 8 ramekins for trial recipe).
11. Brush tops of chicken mixture and inside top edges of ramekins with some of the egg.
12. Cut pastry into circles to fit tops of ramekins.
13. Place 1 pastry circle over filling in each ramekin; seal and flute edge.
14. Brush pastry with remaining egg.
15. Cut slits in crusts to permit steam to escape.
16. Bake in 375 degrees F-standard oven 30 min.
17. or until golden brown.

nonhydrogenated margarine, onions, fresh mushrooms, chicken breasts, philadelphia, peas, pastry, eggs

Taken from www.kraftrecipes.com/recipes/creamy-herbed-chicken-pot-pie-118151.aspx (may not work)