Homestyle Chicken Pot Pie

• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 1/4 cup milk
• 1 tsp. garlic powder
• 1/4 tsp. dried thyme leaves
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
• 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

1. Heat oven to 400F.
2. Mix cream cheese spread, milk and seasonings until blended.
3. Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 min.
4. or until chicken is lightly browned.
5. Add vegetables; cook 1 to 2 min.
6. or until heated through.
7. Stir in cream cheese mixture; spoon into 9-inch pie plate.
8. Cover with crust; seal and flute edge.
9. Cut several slits in crust.
10. Place pie plate on baking sheet.
11. Bake 25 to 30 min.
12. or until golden brown.

philadelphia cream cheese, milk, garlic powder, thyme, boneless skinless chicken breasts, carrots, ready

Taken from www.kraftrecipes.com/recipes/homestyle-chicken-pot-pie-121717.aspx (may not work)